Best 3 Amys Mexican Soup Recipes

AMY'S MEXICAN SOUP

Steps:

• Preheat the oven broiler.
• Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
• In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
• Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.

COPYCAT AMY'S LENTIL SOUP RECIPE - (4/5)

Steps:

• 1.Heat oil in the pressure cooker (lid off) or a large soup pot. Add in the chopped carrots, celery and onion. Saute for about 5 minutes, then add the garlic and continue to saute for another 3 minutes or so. 2.In a blender, add the can of stewed tomatoes and blend until mostly smooth. Add to the pot along with the vegetable broth. Bring to a boil and then add the sweet potatoes and simmer for about 10 minutes, until the potatoes have softened. Stir occasionally. 3.Add in the remaining ingredients, excluding the fresh herbs. If you're using a pressure cooker, put the lid on and bring to pressure. Allow to pressure cook for about 20 minutes and then slow release the pot. After the time is up, stir the soup, you may need to add more water if necessary. Taste to ensure that the lentils are cooked through and are soft, especially if you're not using red lentils! If you're using a regular soup pot, cover and simmer for 45 minutes to one hour. All of this could vary greatly depending on what lentils you use and what method of cooking you implement. Take note, this soup is on the thicker side. 4.When the soup is done cooking, remove from heat and stir in the chopped herbs

AMY'S MEXICAN SOUP

Steps:

• Preheat the oven broiler.
• Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
• In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
• Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.