
Mexican Chicken Soup Recipe in Urdu
Cuisine:
Ingredients
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1 Onionchopped
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1 Carrot (Gajjar)chopped
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1 Celerychopped
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1 tablespoon Sweet corn
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4 cloves Garlicchopped
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2 Green Chillichopped
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2 Tomatoes ,chopped
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1/2 cup Chicken breastscooked shredded
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1 teaspoon Dried oregano
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1/2 teaspoon Red chilli powder
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1/2 teaspoon Cumin powder (Jeera)
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2 tablespoons Coriander (Dhania)Leaves , chopped
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4 cups Chicken stock
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1 tablespoons Lemon juice
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Salt , to taste
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2 tablespoons Canola Oil
Directions
- To begin making the Mexican Chicken Soup recipe, heat oil in a sauce pan on medium heat and add chopped garlic, green chilies, celery, onions and saute till onion softens.
- this will take about 3-4 minutes.
- Now add carrots, corn kernels, chilli powder, cumin powder, salt and mix well. Fry for another couple of minutes.
- Now slowly add chicken broth and let the vegetables cook in low heat. This may take 10 to 12 mins.
- Once the broth starts reducing, add tomatoes, oregano and give it a boil.
- Lower the flame and let the soup cook till tomatoes turn mushy.
- Add cooked chicken pieces and lime juice. Check salt and adjust the seasoning as per choice.
- Add chopped coriander and turn off the gas. Serve hot with a garnish of fresh veggies and some broken lemon grass (optional).
- Serve Mexican Chicken Soup with some hot Whole Wheat Stuffed Bread Sticks Recipe and Baked Mexican Rice for weekend dinner.
Ingredients
1 Onion | |
1 Carrot (Gajjar) | |
1 Celery | |
1 tablespoon Sweet corn | |
4 cloves Garlic | |
2 Green Chilli | |
2 Tomatoes , | |
1/2 cup Chicken breasts | |
1 teaspoon Dried oregano | |
1/2 teaspoon Red chilli powder | |
1/2 teaspoon Cumin powder (Jeera) | |
2 tablespoons Coriander (Dhania) | |
4 cups Chicken stock | |
1 tablespoons Lemon juice | |
Salt , to taste | |
2 tablespoons Canola Oil |