Mexican Chicken and Cheese Soup
A Uncategorized recipe with boneless skinless chicken breast halves, lime juice, chili powder. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
Brush both sides of chicken with lime juice.
boneless skinless chicken breast halves(12 oz)lime juice(1 tbsp)14 1/2 oz cans reduced-sodium chicken broth(3) - 2
Sprinkle chili powder and cumin evenly over both sides; let stand 10 minutes.
chili powder(1 tsp)ground cumin(1/2 tsp) - 3
Grill or broil chicken until cooked through.
boneless skinless chicken breast halves(12 oz)14 1/2 oz cans reduced-sodium chicken broth(3) - 4
Cool; cut into 1/2-inch pieces.
- 5
Meanwhile, bring broth to a boil in a large saucepan.
14 1/2 oz cans reduced-sodium chicken broth(3) - 6
Add tortilla chips; turn off heat, cover and let stand 10 minutes.
broken baked tortilla chips(3 c) - 7
Puree mixture in batches in food processor or blender; return to saucepan.
shredded colby-jack cheese blend or 4-cheese mexican blend divided use(2 c) - 8
Stir 1 1/2 cups cheese into broth mixture.
14 1/2 oz cans reduced-sodium chicken broth(3)shredded colby-jack cheese blend or 4-cheese mexican blend divided use(2 c) - 9
Cook over medium heat until melted, stirring frequently.
- 10
Stir in salsa and chicken to heat through.
boneless skinless chicken breast halves(12 oz)14 1/2 oz cans reduced-sodium chicken broth(3)bottled salsa(1/2 c) - 11
Ladle into bowls; top with sour cream or tomatoes, if desired.
sour cream optional(1/2 c)plum tomatoes cut in thin slices optional(2) - 12
Add cilantro and remaining cheese.
shredded colby-jack cheese blend or 4-cheese mexican blend divided use(2 c)chopped cilantro(1 tbsp) - 13
Makes 6 serving.
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Mexican Chicken and Cheese Soup
A Uncategorized recipe with boneless skinless chicken breast halves, lime juice, chili powder. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
13 steps- 1
Brush both sides of chicken with lime juice.
boneless skinless chicken breast halves(12 oz)lime juice(1 tbsp)14 1/2 oz cans reduced-sodium chicken broth(3) - 2
Sprinkle chili powder and cumin evenly over both sides; let stand 10 minutes.
chili powder(1 tsp)ground cumin(1/2 tsp) - 3
Grill or broil chicken until cooked through.
boneless skinless chicken breast halves(12 oz)14 1/2 oz cans reduced-sodium chicken broth(3) - 4
Cool; cut into 1/2-inch pieces.
- 5
Meanwhile, bring broth to a boil in a large saucepan.
14 1/2 oz cans reduced-sodium chicken broth(3) - 6
Add tortilla chips; turn off heat, cover and let stand 10 minutes.
broken baked tortilla chips(3 c) - 7
Puree mixture in batches in food processor or blender; return to saucepan.
shredded colby-jack cheese blend or 4-cheese mexican blend divided use(2 c) - 8
Stir 1 1/2 cups cheese into broth mixture.
14 1/2 oz cans reduced-sodium chicken broth(3)shredded colby-jack cheese blend or 4-cheese mexican blend divided use(2 c) - 9
Cook over medium heat until melted, stirring frequently.
- 10
Stir in salsa and chicken to heat through.
boneless skinless chicken breast halves(12 oz)14 1/2 oz cans reduced-sodium chicken broth(3)bottled salsa(1/2 c) - 11
Ladle into bowls; top with sour cream or tomatoes, if desired.
sour cream optional(1/2 c)plum tomatoes cut in thin slices optional(2) - 12
Add cilantro and remaining cheese.
shredded colby-jack cheese blend or 4-cheese mexican blend divided use(2 c)chopped cilantro(1 tbsp) - 13
Makes 6 serving.
Rate this recipe