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Traditional Recipe for Mexican Chicken Soup

This wonderfully aromatic soup, which contains potatoes, carrots, zucchini, chicken and more, is flavored with taco seasoning and salsa. Add a few drops of chili sauce for an extra kick or leave it out if you do not like too much heat. This soup recipe is very nice and it is simple to make. That is the really wonderful thing about this recipe... you can adjust it to suit your taste without much trouble.

This one is also a great way to use chicken, especially if you like the rich, well-rounded flavor of authentic Mexican soup recipes. You can make this recipe for Mexican chicken soup in the slow cooker and it will come out perfectly cooked and very tasty. With everyone trying to meet deadlines and appointments, using your slow cooker is a great way to make sure you have a meal hot and waiting when you get home. The slow cooking time lets the flavors relax and blend with each other, creating an exciting, flavorful bowl of goodness.

If you have leftover chicken breasts, this is a great recipe to use so they do not go to waste. Just quarter them and toss them in the soup. You can use either raw or previously cooked chicken. They both work great in the recipe. Do not forget the garnish of sour cream and cheddar cheese. If you want to lower calories, use the low fat varieties. This soup gives you some great nutritional value with the V8 juice, fresh veggies, and the chicken.

Mexican Chicken Soup with Vegetables

Ingredients -

1 zucchini, roughly chopped
3 carrots, peeled and quartered
3 potatoes, quartered
16 oz salsa
1 can V8 juice
˝ cup water
2 teaspoons canola oil
Chili sauce (optional)
1 envelope taco seasoning
1 ˝ lbs boneless, skinless chicken breasts, quartered
2 tablespoons minced fresh cilantro, to garnish
3 tablespoons sour cream, to garnish
6 tablespoons cheddar cheese, grated, to garnish

Preparation:

Sauté the chicken in the oil in a skillet until it is browned on the outside. Add the taco seasoning and water and simmer the chicken in it until it is well coated. Transfer the contents of the skillet into a 5 quart slow cooker.

Stir in the zucchini, carrots, potatoes, salsa, V8 juice, and chili sauce if you are using it.

Cover and cook on low for 3 or 4 hours or until everything is cooked through.

Serve with the cilantro sprinkled over the top or on the side and the sour cream and cheese on the side for people to serve themselves.

(Serves 6)

Recipe for Mexican Chicken Soup

Photo Description:

This rich Mexican soup is full of chicken and vegetables. It is very simple to assemble. Leave the vegetables in large chunks and when you sit down, you will feel like you are having a tasty rustic meal at the nearest hacienda. The flavors really permeate the potatoes and chicken, giving them a unique flavor you will really enjoy. Serve this delicious soup up for lunch or dinner. It is a complete meal unto itself, though you can add some bread if you wish. It is always nice to have something to sop up every last drop.