Chapter 6: Mexican Soup Recipes

Cook and enjoy some of the most satisfying Mexican soup recipes given in
this chapter to satisfy your cravings.

6.1 Chicken Tortilla Soup

Ingredients

1 onion, diced
2 tbsp. vegetable oil
2 tbsp. minced garlic
6 cups chicken broth
2 finely diced jalapenos
14.5 ounces can diced tomatoes
3 chicken breasts
14.5 ounces can black beans
Salt, to taste
Black pepper, to taste
2 limes
1 cup Monterrey cheese, shredded
8-inch tortilla
1 cup cilantro leaves, roughly chopped
1 sliced avocado

Instructions

1. Take a saucepan and heat the oil.

2. Add onions. Cook for around 2 minutes.
3. Add jalapenos and garlic.
4. Add tomatoes, chicken broth, and beans to the pot. Bring it to boil.
5. Lower the heat and add chicken breasts, and cook for 20-25 minutes.
6. When it is cook, take it out and let it cool so you could easily shred it.
7. Add fresh cilantro and lime juice.
 8. Take a bowl and add shredded chicken in it. Pour soup over it.
9. Put a grilled tortilla, lime wedge, cheese, and avocado slices on top,
and serve.

6.2 Chicken Enchilada Soup

Ingredients

1/2 cup chopped onion

2 tsp. of olive oil
3 cloves minced garlic
8 ounces can tomato sauce
3 cups chicken broth
Chipotle chili, to taste
15 ounces can black beans
1/4 cup cilantro, chopped
14.5 ounces can diced tomatoes
1 tsp. cumin
2 chicken breasts
2 cups of frozen corn
1/2 tsp. oregano

For Topping:

1/4 cup scallions, chopped

3/4 cup cheddar cheese, shredded
1/4 cup cilantro, chopped
6 tbsp. sour cream
1 small avocado, diced

Instructions

1. Take a saucepan and heat oil over the medium heat.

2. Put garlic and onion and cook for 3-4 minutes.
 3. Add chipotle adobo sauce, tomato sauce, and chicken broth, and bring
it to boil.
4. Put cilantro in it and turn down the heat.
5. Add diced tomatoes, oregano, drained beans, cumin, corn, and stir.
6. Put chicken breasts, and cook for 5-6 hours on the low heat.
7. Shred the chicken and put it back to the soup.
8. Add cumin and salt to taste.
9. Pour in bowls and put avocado, cheese, cilantro, sour cream, tortilla
chips, and scallions. Enjoy!

6.3 Burrito Bowl Soup

Ingredients

1 large onion, diced

2 tbsp. of canola oil
2 garlic cloves, minced
15 ounces canned tomatoes
1 tbsp. of cumin
15 ounces canned black beans
6 cups of chicken broth
2 cups of frozen corn
15 ounces green chile sauce
2 cups of mozzarella
1 cups of white rice
Kosher salt to taste
Chopped avocado

For Serving:

Hot sauce
Crushed tortilla chips
Sour cream

Instructions
 1. Take a large pot and heat oil over the medium heat.
2. Put garlic cloves and onion in it and cook for 6-8 minutes.
3. Put cumin.
4. Add black beans, frozen corn, and tomatoes. Stir constantly.
5. Add green chile sauce, chicken broth, and white rice in it and bring it
to boil.
6. Lower the heat and cook while keeping it covered.
7. Stir constantly. When rice is tender, add mozzarella in it. Cook until it
is melted.
8. Add salt and put avocado, hot sauce, tortilla chips, and sour cream on
the top.

6.4 Hominy Beef Chili

Ingredients

1 beef chuck
2 tbsp. of canola oil
1 can hominy
1 can diced tomatoes
1 can beef broth
1 finely chopped sweet red pepper
1 can green chiles, chopped
1/2 cup onion, chopped
2 minced garlic cloves
1 tbsp. chili powder
1 tbsp. paprika
2 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. salt
1 1/2 cups of frozen corn