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Mexican Pumpkin Soup with Chicken
This mouthwatering Mexican pumpkin soup also contains barley, various vegetables, and chicken. It is spiced up with cumin, chipotle chili, and chili powder. The soup is garnished with cilantro leaves and tortilla strips for an authentic Mexican appearance and flavor. This Mexican soup recipe is simple to make and it tastes delicious. This is a traditional Mexican soup recipe, which your family will love.
You can make ingredients substitutions if you need to. Change any of the vegetables that you cannot get. Zucchini, broccoli, squash, and mushrooms are all good in this Mexican pumpkin soup recipe. You can also use rice instead of barley if you prefer it, either brown or white rice. This hearty soup makes a nice lunch or dinner. You can even serve small bowlfuls of it if you are looking for a Mexican appetizer recipe. If you are going to serve chicken as the entree, simply omit it from this recipe. The soup will still be very flavorful and have a great consistency.
If you prefer to make authentic Mexican recipes, you will enjoy combining all the delicious Mexican flavors in this Mexican pumpkin soup recipe. The ingredients are easy to find and if there are any that you cannot get, simply replace that ingredient with something similar. This is a simple soup and one that tastes very fresh. When you make this the results are always amazing.
A Great Recipe for Mexican Pumpkin Soup
Ingredients -
6 cups chicken broth
1 teaspoon ground coriander
2 tablespoons chili powder
1 chopped carrot
1 diced onion
1 chopped chipotle chili in adobo sauce
28 oz can tomatoes
1 can black beans
1 lb chopped pumpkin
1 tablespoon olive oil
1 teaspoon lime juice
½ cup barley
1 teaspoon cumin
¼ cup chopped fresh cilantro
2 chicken breasts
2 flour tortillas, cut into strips
Preparation:
Preheat the oven to 350 degrees F.
Bring the tomatoes, carrots, chipotle, onion, broth and spices to a boil, then add the barley.
Simmer the soup for 20 minutes. Add the pumpkin and simmer for 15 minutes.
Rinse and drain the black beans, then add them to the pot.
Rub the oil into the chicken and roast it for 35 minutes or until cooked through.
Stir the lime juice into the soup, when the vegetables and barley are tender, and season to taste, if required.
Shred the cooked chicken and divide it between 8 serving bowls.
Pour the soup into the bowls, over the chicken, and garnish it with the cilantro and tortilla strips.
(Serves 8)
Photo Description:
This Mexican pumpkin soup with shredded chicken and tortilla strips is really attractive. The combination of bright colors looks appealing and the aroma from this soup is really mouthwatering. The combination of pumpkin, chicken, barley, black beans, tomatoes and more is great and everyone with enjoy something so traditional and authentic. This is by no means a difficult soup to make and it is mostly a case of adding the ingredients to a pan and letting them blend. If you are looking for an authentic Mexican soup recipe, which everybody will be impressed with, look no further because this one is a winner.
