How To Make Mexican Roast Chicken & Tomato Soup
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 2 cloves of garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 2 bell peppers, sliced
- 2 cups diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels
- 1 cup black beans
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, mix together the minced garlic, chili powder, paprika, cumin, oregano, salt, and pepper.
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Rub the spice mixture all over the chicken, making sure to coat it evenly.
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Heat olive oil in a large skillet over medium-high heat.
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Sear the chicken on all sides until browned, about 5 minutes per side.
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Transfer the chicken to a roasting pan and roast in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C).
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While the chicken is roasting, heat olive oil in a large pot over medium heat.
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Add the chopped onion and bell peppers, and cook until they start to soften, about 5 minutes.
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Stir in the diced tomatoes, chicken broth, corn, and black beans.
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Reduce heat and simmer for 20-30 minutes.
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Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
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Shred the chicken and add it to the tomato soup.
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Stir in the lime juice and season with salt and pepper to taste.
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Serve the Mexican roast chicken with tomato soup hot, garnished with fresh cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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