January 22, 2025 7 Feedback
This Mexican rooster soup recipe will thrust back the winter blues.
Why? Effectively to begin with it’s scorching! Nothing like scorching soup to heat you from the within when the temperatures are low. Secondly, in contrast to my Low Carb Rooster Vegetable Soup and Sluggish Cooker Italian Rooster, Quinoa & Vegetable Soup, this Mexican soup has chili powder in it which can aid you clear your sinuses.
Rooster soup is a necessity for colds and preserving hydrated throughout the dry winter. I’m fairly certain that I eat it a number of instances per week in January and February.
I created this Mexican Rooster Soup for my e book and it’s a staple in my family. It’s tremendous simple to make and scrumptious. That is the kind of recipe you’ll discover all through my e book as a result of I’m approach too busy to spend hours within the kitchen.
That is actually a toss it within the pan and it’s accomplished kinda dish.
Rooster soup is a wholesome consolation meals. You possibly can’t say that about ice cream or potato chips (sadly). Most rooster soups are pretty bland and have noodles and broth – which is great more often than not.
This soup is each colourful and flavorful (a feast for the eyes and the stomach!). After I become bored with common rooster noodle soup, I make this “Mexican” rooster soup as a result of it’s spicy and has corn as an alternative of noodles.
I freeze it in single serving containers for once I desire a gentle lunch (solely 216 energy per serving).
For my youngsters, I add cheese and a few crushed tortillas as they want garnishes to take pleasure in this soup. You may as well add scorching sauce, avocadoes, cilantro, or black beans to create extra of a chili.
This soup retains properly within the fridge and even improves over time.
What’s your favourite rooster soup?
Mexican Rooster Soup Recipe
reprinted from Snack Woman to the Rescue! with permission
Serves 5, 2 cups per serving
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium inexperienced pepper, chopped
1 quart low-sodium rooster broth
1 (14-ounce) can diced tomatoes, drained
1 pound boneless, skinless rooster breasts, chopped
2 cups frozen corn kernels, or contemporary corn lower off the cob
2 teaspoons floor cumin
2 teaspoons chili powder
Salt to style
Crushed tortilla chips, for garnish (elective)
Grated Cheddar cheese, for garnish (elective)
Warmth the olive oil in a big pot over medium warmth. Add the onion, garlic, and inexperienced pepper and sauté till tender, about 7 minutes.
Add the rooster broth, tomatoes, rooster, corn, cumin, and chili powder to the pot and convey to a boil. Modify to a simmer and cook dinner till the rooster is cooked by, 12 to fifteen minutes. Style for salt and alter the seasonings.
Garnish with crushed tortilla chips or shredded cheese if you wish to bulk it up.
With out garnishes: 216 energy, 4.8 g fats, 0.8 g saturated fats, 19.9 g carbohydrates, 5.1 g sugar, 23.2 g protein, 3.4 g fiber, 220 mg sodium, 1 SmartPts
Factors values are calculated by Snack Woman and are supplied for info solely. See all Snack Woman Recipes
