mexican chicken soup

A simple easy recipe for Chicken Pozole that can be made in an Instant Pot or on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free! #instapot #instantpot #pozole #chickenpozole #rojo #weeknightdinner #mexican #healthy

Instant Pot Chicken Pozole 

olive oil

onion, diced

4-6 garlic cloves, rough chopped

green chilies

tomato paste

chili powder

cumin

oregano

salt, more to taste

powder,

lbs chicken whole thighs

chicken broth

Mexican Guajillo Peppers (optional)

juice lime

Set instant pot to &#8220;Saute&#8221; function ( If cooking on the stovetop see notes)

Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste.  Add chili powder, cumin, salt, oregano and ground chipotle.

If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.

Give a good stir and set instant pot to &#8220;high&#8221;, for 14 minutes.

Naturally release the pressure, and using two forks, shred the chicken.

Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on &#8220;warm&#8221;, flavors will meld and get better. Leftovers, even better!

Serve with sour cream, avocado, lime, jalapeño or shredded cabbage. (I like sour cream)

This is my first time commenting on a recipe...this Pozole was amazing!!! I'm currently batch cooking for postpartum and I thought I'd give this a try. I put away 2/3 and ate the other third :) I'll be making another batch so I'll have more stocked up and will add this recipe to my dinner rotation moving forward. Looking forward to trying your other recipes!!!

This was so delicious and even tasted better the next day.

I've made this many times before and it's always a hit! My question for this round is, can I use frozen chicken thighs so I don't have to venture out into Oregon's hazardous air right now? Would I need to adjust the cook time? 
Thanks in advance! 😊

This is my second time making this recipe and I really quite enjoy it! Flavors are great and the prep time is minimal. My husband, who lived in New Mexico for a few years, also approves!

https://content.jwplatform.com/videos/LYMe34hm.mp4

A simple easy recipe for Instant Pot Chicken Pozole that can also be made on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free!<br />


 Instant Pot Chicken Pozole

Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance.

Crock Pot Picante Chicken and Black Bean Soup

15 oz cans black beans, rinsed and drained

10 oz cans Rotel tomatoes with green chilies

red bell pepper (minced)

green chiles

tbsp cumin

tsp ancho chile powder

garlic powder

onion powder

chicken breast

cilantro (divided)

scallions

limes (for serving)

haas avocado (sliced)

sour cream (for serving (optional))

Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.

Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.

Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.

After it's done, remove chicken and shred with 2 forks.

Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.

Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that&#x27;s bursting with Mexican flavors! It&#x27;s a great appetizer or main dish!

Caldo de Pollo

Boneless Skinless Chicken Thighs

Chicken Broth

Canned Tomatoes (undrained)

Celery (chopped)

Carrots (chopped)

Jasmine Rice (or other small grain rice)

onions, chopped

Cilantro (with stems)

Garlic

Cumin

salt

pepper

Lime

Place all ingredients into the inner liner of your Instant Pot.

Close the pot and set it to high pressure for 10 minutes.

When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.

Using silicone tongs, remove the chicken from the pressure cooker and shred it.

Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.

Squeeze in the lime or lemon juice.

Serve the soup as is, or with slices of avocado stirred in at the last minute.  I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.

https://embed.mediavine.com/videos/fisafsmgjadqdprfskpb

This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that's bursting with Mexican flavors! It makes a great appetizer course to a Mexican dinner or as a main course.

Instant Pot Caldo De Pollo

This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.

SLOW COOKER MEXICAN CHICKEN SOUP

boneless skinless chicken breast

14 oz can Fire-roasted plum tomato ((ref note 1))

tspn oil

onion (Finely Chopped)

tbsp Minced garlic

red bell pepper (Chopped)

Cumin powder

tsp Dried Oregano

Chipotle chilli powder ((ref note 2))

tsp paprika ((Optional))

chicken stock

half and half

Cup Cream Cheese ((room temperature))

cheddar cheese ((or Mexican blend))

Salt

Cilantro leaves

Take oil in a pan. Once hot, put minced garlic, followed by onion.  Fry till Onion starts to soften a little bit and it is aromatic.

To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.

Cover and let it cook on high 3 hours.

To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.

At the end of cooking using two forks shred the chicken breast.

While serving, top it with fresh cilantro, Sour cream, Avocados.

TO MAKE IN SLOW COOKER

Set the Instant Pot to Saute mode. Once hot add oil.

Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.

Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)

Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits.  Add salt.

Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.

Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.

Carefully remove Chicken breast in a plate and shred the chicken breast using forks.

To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half &amp; half. Stir well until all the cheese has melted.

Add back the shredded chicken to the pot. Stir well.

While serving garnish with fresh coriander leaves.

TO MAKE IN AN INSTANT POT

https://content.jwplatform.com/videos/jk4jtDbQ.mp4

This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.

Mexican Chicken Soup Recipe

Recipe video above. 10 minutes prep, then throw everything into your slow cooker and come home to the ultimate comfort food. This is a hearty, chunky soup that just happens to be healthy. Excessive toppings are a must!

Slow Cooker Mexican Chicken Soup

onion (, diced (brown, white, yellow))

red capsicum/bell pepper (, large, diced)

garlic (, minced)

(750 milliliters) chicken broth/stock (, low sodium)

/ 28 oz canned black beans, drained ((2 cans,

cumin powder

paprika powder

onion powder and garlic powder ((or 2 tsp of one of them))

cayenne pepper ((optional, adjust spiciness))

salt + black pepper

Shredded cheese ((recommended))

Sour cream or yogurt ((recommended))

Coriander/cilantro ((recommended))

Lime wedges ((recommended))

Avocado, diced

Corn chips or tortillas (, for dunking)

Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.

Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 &amp; 2 on saute function).

Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.

Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).

Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.

Ladle into bowls and serve with Toppings of choice!

Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican-inspired flavours.

Chicken Tortilla Soup

2 chicken breasts, boneless and skinless,

onion,

garlic, minced

jalapeño pepper, finely diced

carrot, thinly sliced

paprika

red pepper (optional)

(14 oz.) can crushed tomatoes

(14 oz.) can black beans,

corn

tortilla chips, broken into small pieces (or tortilla strips)

cilantro,

lime, thinly sliced

sour cream

avocado, thinly sliced

cheddar cheese, shredded

In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.

Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.

Add onions, garlic, jalapeño and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using).

Add canned tomatoes, chicken broth, black beans and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.

Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.

Serve immediately in a soup bowl and top with tortilla strips, cilantro, lime, sour cream, avocado, and cheddar cheese, or any combination of these toppings that you like.

Easy and delicious! The whole family enjoyed it.

This is one of my favorite soups! Can't wait to try your version of it.

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Caldo de Pollo Or Chicken Soup Mexican Style

water

chicken thighs

garlic

white long grain rice

onion

tomatoes chopped(Roma tomatoes)

carrots sliced

potatoes

green celery chopped

tomato sauce

cilantro

Corn tortillas

avocado

In a large pot, place the water, chicken,...

In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

In a separate pan, heat up the oil...

In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.

Add chopped onion and continue cooking until onion...

Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.

Add chopped tomato and cook for another 3...

Add chopped tomato and cook for another 3 minutes.

Add this mixture to the chicken pot.

Stir in the carrots, celery, and potatoes to...

Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.

Add tomato sauce, cilantro during the last 5...

Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Ladle soup into bowls including a piece of...

Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Optional: Add slices of avocado to your soup.

https://mediavine-res.cloudinary.com/video/upload/j5mk1i6uteviezz2wen6.mp4

Mexican Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Top 15 mexican chicken soup recipes from across the web

The most viewed mexican chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Chicken Pozole

Crock Pot Picante Chicken and Black...

Caldo de Pollo

SLOW COOKER MEXICAN CHICKEN SOUP

Slow Cooker Mexican Chicken Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

Caldo de Pollo Or Chicken Soup Mexi...

Pressure Cooker Mexican Chicken Sou...

Slow Cooker Mexican Chicken Soup

Chicken Enchilada Soup

Mexican chicken soup

Mexican Chochoyotes with Chicken So...

Chicken Pozole Verde

Caldo de Pollo

Top 15 mexican chicken soup recipes from across the web

The most viewed mexican chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Pozole

Crock Pot Picante Chicken and Black...

Caldo de Pollo

SLOW COOKER MEXICAN CHICKEN SOUP

Slow Cooker Mexican Chicken Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

Caldo de Pollo Or Chicken Soup Mexi...

Pressure Cooker Mexican Chicken Sou...

Slow Cooker Mexican Chicken Soup

Chicken Enchilada Soup

Mexican chicken soup

Mexican Chochoyotes with Chicken So...

Chicken Pozole Verde

Caldo de Pollo

The most viewed mexican chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine