Mexican Chicken And Cheese Soup Recipes

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

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:

• Saute garlic, onion and peppers in olive oil until soft.
• In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander.
• Add chicken and veggies.
• Bring to boil, reduce to simmer, approximately 20 minutes.
• Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup).
• Stir in sour cream and cheese and cook until smooth.
• Salt and pepper to taste.
• Serve with more shredded cheese on top or crispy tortillas.

Steps:

• Saute peppers and onions in butter in dutch oven.
• Add flour and stir constantly until thickened.
• Add chicken broth and stir until thickens a little.
• Add chicken, cheese, and spices.
• Cook on medium heat until cheese is melted.
• Add half and half and stir 1 or 2 minutes.
• Serve with crunched up tortilla chips (I use Bite Size Tostitos).