![]() In addition to all the fixin’s you see above, I love serving this Mexican chicken soup with a dollop (or three) of fat free Greek yogurt. To make your own, slice the tortillas into thin strips, spray with a tiny bit of cooking spray, place on baking sheet, and bake for about 15 minutes at 400✯. I made baked tortilla strips using the same extra thin corn tortillas I used for my air fryer chicken taquitos, beef and cheese baked tacos, copycat Taco Bell Mexican Pizzas, and a beaucoup of other recipes. Serve with tortilla strips or chips, cilantro, cheese, and lime wedges. Add the shredded chicken thighs back to the soup.Īnd that’s a wrap-you’re done! If you’re not serving or storing right away, be sure to set your pressure cooker to its keep warm function so you don’t continue cooking your Mexican chicken soup. A pair of meat claws, stand mixer with a paddle attachment, or even a hand mixer all make shredding a bit easier. Chicken breast, on the other hand, can be a bit more labor intensive to shred. Like I mentioned in my chili coconut pulled chicken thighs, forks get the job done just fine when it comes to thighs. If you’re using chicken breasts, you might invest in a wireless meat thermometer like I used in my Traeger pot roast to set an alarm for the perfect internal temperature. With chicken thighs you have a lot of wiggle room. ![]() My slow cooker chicken stew cooks 2.5 pounds of chicken for 5-6 hours on low or 2-3 hours on high, for comparison. Can I make this Mexican chicken soup in a crockpot? One other note I’ll mention here is that if you give your Mexican chicken soup a stir and decide you’d like it a bit thicker, you can use your pressure cooker’s sauté function to reduce the soup a bit more while you shred the chicken in a separate bowl. You want your chicken thighs to reach an internal temperature of at least 165✯. I always use a food thermometer to double check cooked proteins. You can swap it out 1:1 for extra chicken stock, or I’ve seen several people mention a non-alcoholic cerveza from Athletic Brewing.Īnd finally, if you have ingredients like the fire roasted corn and tomatoes from my stuffed pepper soup, those are always great substitutes for regular canned corn. That is, unless we’re talking tipsy on flavor. So don’t worry about getting tipsy on this Mexican chicken soup. The beer is there for flavor, and the alcohol will cook off. To keep this soup as simple as possible, onion powder takes the place of dicing and sautéing an onion or two at the beginning of cooking.įor a shortcut, you may look at something like the ranch seasoning in my slow cooker creamy chicken taco soup.Ī common question from my shredded chicken recipe was about the cerveza. ![]() The seasoning blend for this Mexican chicken soup is the same I used for my Mexican shredded chicken thighs and Mexican potatoes with one exception-onion powder. And the nutrition facts aren’t hindered all that much by using thighs instead of breasts. The extra fat content provides flavor and keeps the chicken super tender. You can nearly always swap chicken thighs for chicken breast, but I’d encourage you to go with chicken thighs if possible. Add chicken thighs, stewed tomatoes, black beans, corn, cerveza, chicken stock, and a Mexican seasoning blend to a pressure cooker. If you’re feeling adherent, feel free to skip down to the full recipe card at the bottom of the post. I’ll go through all the ingredients and potential modifications in the post below. You should be able to have it prepped and cooking in about 5 minutes. As an Amazon Associate, I earn from qualified sales.
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