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Hot Mexican Chicken Soup

Healthycooking's picture
Ingredients
  Frying chicken pieces 3 Pound, skinned and cut into serving pieces (1 In Number)
  Salt 1 Tablespoon
  Canned tomatoes 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), minced
  Onion 1⁄2 Cup (8 tbs), chopped
  Canned mild chilies/1/3 cup for a milder flavored soup 2⁄3 Cup (10.67 tbs), diced (California Variety)
  Pinto beans/Garbanzo beans 2 Cup (32 tbs), cooked and drained
Directions

GETTING READY
1) In a large saucepan, put the chicken pieces.
2) Now add just enough salt and enough water to cover.

MAKING
3) Cook the chicken pieces until soft for about 25 minutes.
4) Now remove the chicken pieces from the broth and add in the tomatoes, garlic, onion and chiles.
5) Scrape chicken meat off the bones and return meat to the broth.
6) Lastly add beans and reduce to a simmer and cook further for about 15 minutes.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
6

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