Best 2 Mexi Stroni Soup Recipes

MEXICAN CHICKEN SOUP

Mexican Chicken Soup image

Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.

Provided by Rillene

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

Ingredients

1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g

MEXI-STRONI SOUP

Mexi-Stroni Soup image

If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! It's pumped up with spices, veggies, and pasta for a filling bowl of fun. -Darlene Island, Lakewood, Washington

Provided by Taste of Home

Categories Lunch

Time 7h55m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 18

Ingredients

1-1/2 pounds beef stew meat (1-inch pieces)
1-1/2 cups shredded carrots
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon seasoned salt
1/2 teaspoon Italian seasoning
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
2 cups spicy hot V8 juice
1 carton (32 ounces) reduced-sodium beef broth
1 medium zucchini, halved and thinly sliced
2 cups finely shredded cabbage
2 celery ribs, thinly sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup small pasta shells
1/4 cup chopped fresh cilantro

Steps:

Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours. Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.

Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 816mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

Use fresh ingredients whenever possible: Fresh vegetables, herbs, and spices will give your soup the best flavor.
Don't be afraid to experiment with different ingredients: There are many variations of Mexi-Stroni soup, so feel free to add or omit ingredients to suit your taste.
Pay attention to the cooking time: The soup should be simmered until the vegetables are tender but still have a little bite to them.
Serve the soup with your favorite toppings: Shredded cheese, sour cream, avocado, and tortilla chips are all popular choices.

Conclusion:

Mexi-Stroni soup is a delicious and versatile soup that can be enjoyed by people of all ages. It's a great way to use up leftover chicken or beef, and it's also a good source of vegetables. If you're looking for a hearty and flavorful soup that's easy to make, Mexi-Stroni soup is a great option.