Roasted Chicken Soup

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Servings: 10 Difficulty: Advanced
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Mexican-style warm and comforting soup that brings home-style flavor to your table
Roasted Chicken Soup recipe image
Roasted Chicken Soup recipe image
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Roasted Chicken Soup

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 1173.5

Description

This Mexican soup features Oil, Chicken breasts boneless, Onions, Minced garlic, Oregano. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preferably use fresh roasted, peeled, and seeded New Mexican green chilies.
  2. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilies may be substituted, in that order of desirability.
  3. Dried chilies are the next best thing to fresh.
  4. Frozen new Mexican chilies under the brand name "Bueno" are available in some parts of the country and are good quality.
  5. Canned chilies are the least desirable but can be used if you are desperate.
  6. If possible use a mixture of canned and fresh or dried.
  7. Dried green chilies, and a large assortment of other dried chilies, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O.
  8. Box 7545, Albuquerque, NM 87194.
  9. Call 1-800-748-2861 for a catalog.
  10. In September and October they will ship fresh green chile.
  11. Cut chicken breasts into 1/2" cubes.
  12. Slice onions lengthwise.
  13. Chop chilies, tomato and tomatillos.
  14. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat.
  15. It is best to do it in two or three small batches.
  16. Remove to large saucepan.
  17. Add onions and garlic to leftover oil and brown until onions are soft.
  18. Add oregano, cumin, and red chile, and cook for two or three minutes.
  19. Transfer from skillet to saucepan with chicken.
  20. Add tomato, tomatillos, chilies, and chicken broth.
  21. Bring to a boil and simmer for 3 - 4 hours.
  22. Add water as necessary to maintain the desired consistency.
  23. Add 3 - 4 tbs.
  24. cornstarch mixed with water prior to serving to thicken as desired

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1173.5kcal
% Daily Value *
Total Fat 42.5g66%
Saturated Fat 10.9g55%
Cholesterol 408.5mg137%
Sodium 413.2mg18%
Total Carbohydrate 42.8g15%
Dietary Fiber 11.3g46%
Sugars 14.4g
Protein 141.5g283%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, boneless, bouillon, breasts, chicken, chile, chilies, cornstarch, cumin, flakes, garlic, green, grilling, ground, mexican, minced, oil, onions, oregano, powder
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