Mexicali Soup Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
• Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Steps:

• In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Steps:

• 1. In a large bowl, combine chicken base and oil. Mix until well blended. Add chicken and toss until evenly coated. Set aside. 2. In sauce pot, saute bacon until crisp. 3. Add oil and heat. Add seasoned chicken, onions, and garlic. Sauted until evenly browned. 4. Add water, chicken based, beans, peppers, picante sauce, tomatoes, chili peppers, cumin, chili powder, black pepper and hot sauce. Heat to boiling, then reduce heat. Gently boil for 12-15 minutes. 5. In a small bowl, blend water and cornstarch until smooth. 6. Gradually pour the slurry into the boiling soup, stirring occasionally. Heat to boiling, stirring frequently. 7. Add tortillas. Return to gentle boild for 2 minutes, stirring occasionally.

Steps:

• Bring all ingredients to a boil in a large pot and simmer until potato is soft.

Steps:

• In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.
• In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.
• Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.
• Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.
• Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.
• Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.

Steps:

• In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning., Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.