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Mexican Chicken Soup

Southern.Crockpot's picture
Ingredients
  Broiler fryer 3 1⁄2 Pound, cut up (1 whole)
  Water 6 Cup (96 tbs)
  Celery stalks 3
  Onion 1 Medium, sliced
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken flavored bouillon granules 4 Teaspoon (1 tablespoon plus 1 teaspoon)
  Carrots 3 Medium, thinly sliced
  Onion 1 Medium, chopped
  Canned chopped tomatoes 16 Ounce, undrained (1 can)
  Zucchini 1 Small, thinly sliced
  Frozen english peas 1 Cup (16 tbs)
Directions

MAKING
1. In a dutch oven mix the first 6 ingredients. Boil.
2. Cover and reduce the heat. Simmer for 60 minutes till the ingredients get tender.
3. Drain excess water from the chicken. Reserve its broth.
4. Remove the skin and bone the chicken. Chop and keep it aside. Strain the broth and keep aside the vegetables.
5. Place the broth back to the Dutch oven.
6. Add carrots, tomatoes, chopped onion and bouillon granules. Simmer for 30 minutes keeping the oven covered.
7. Add peas, zucchini and chicken. Simmer for 15 minutes more till the vegetables turn tender.

SERVING
8. Serve Mexican chicken soup hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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