Mexican chicken soup
Mexican chicken soup
Ingredients/Components
- cinnamon - 1/4 tsp
- salt - 3/4 tsp
- vegetable oil - 1/2 tsp
- cider vinegar - 2 tsp
- chili powder - 1 tsp
- chicken broth
- oregano - 1/4 tsp
- ground cumin - 1 tsp
- chopped zucchini - 4 c
- chicken
- cloves minced garlic - 4 item
- can tomatoes - 1 oz
- Monterey Jack cheese - 1 item
- slivered onions
- frozen and thawed corn
- minced jalapeno peppers - 1 Tbsp
- tortillas - 1 item
How to make mexican chicken soup:
Combine first 4 ingredients in a small bowl; stir well. Heat oil in a large Dutch oven over medium-high heat. To the oil, add cumin mixture, chicken, onion and garlic; saut 5 minutes. Add broth and next 6 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Serve with tortillas and top with cheese. Serving size: 1 1/2 cups. Serves 10.Recipe categories: Soups & stews, Chicken, Poultry.
Rating:
Related ingredients:
margarine, chicken, ground round, slices bacon, sausage, large baking potatoes, 1 stick margarine, dried black beans, finely chopped carrot, head cabbage, cut
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