Mexican Chicken Soup, Crispy Taquitos & Blueberry Turnovers Recipe | Easy Homemade Meal Ideas
Recipes in this Video
Originating from Mexico, this comforting soup is a staple in many households, often enjoyed during family gatherings or as a remedy for colds. Traditionally, it showcases the vibrant flavors of the region, with fresh vegetables and spices. Today, variations exist across the globe, adapting to local tastes while maintaining its essence as a nourishing dish.
Ingredients
- ●chicken
- ●onion
- ●garlic
- ●carrots
- ●celery
- ●bell pepper
- ●zucchini
- ●tomatoes
- ●chicken broth
- ●cumin
- ●oregano
- ●lime
- ●cilantro
- ●avocado
- ●salt
- ●black pepper
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 3Stir in diced carrots, celery, and bell pepper; cook for another 5 minutes.
- 4Add diced zucchini and tomatoes; cook until softened, about 3-4 minutes.
- 5Pour in chicken broth and bring to a boil.
- 6Add chicken, cumin, oregano, salt, and black pepper; reduce heat to low.
- 7Simmer for 20-25 minutes, until chicken is cooked through.
- 8Remove chicken, shred it, and return it to the pot.
- 9Stir in lime juice and chopped cilantro.
- 10Serve hot, garnished with avocado and additional cilantro.
Ingredients
- ●2 cups cooked shredded chicken
- ●1 cup shredded cheese (cheddar or Mexican blend)
- ●1/2 cup salsa
- ●1 tsp ground cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●12 small corn tortillas
- ●oil for frying
Instructions
- 1In a mixing bowl, combine the shredded chicken, cheese, salsa, cumin, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are combined.
- 2Heat a small amount of oil in a skillet over medium heat.
- 3Warm the corn tortillas in the skillet for about 30 seconds on each side until pliable.
- 4Take a tortilla and place about 2 tablespoons of the chicken mixture in the center.
- 5Roll the tortilla tightly around the filling and place seam-side down on a plate. Repeat with remaining tortillas and filling.
- 6In the same skillet, add more oil if necessary and heat over medium-high heat.
- 7Once the oil is hot, carefully add the taquitos seam-side down in batches, frying until golden brown and crispy, about 2-3 minutes per side.
- 8Remove the taquitos from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 9Serve hot with additional salsa, guacamole, or sour cream for dipping.
Equipment
Ingredients
- ●2 cups fresh blueberries
- ●1/2 cup granulated sugar
- ●1 tablespoon cornstarch
- ●1 teaspoon lemon juice
- ●1/2 teaspoon vanilla extract
- ●1 package (1 sheet) puff pastry, thawed
- ●1 egg, beaten (for egg wash)
- ●1 tablespoon powdered sugar (for dusting)
- ●1/4 teaspoon cinnamon (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a medium bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Mix gently until the blueberries are coated.
- 3On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases. Cut the pastry into 4 equal squares.
- 4Place a spoonful of the blueberry mixture in the center of each pastry square, leaving a border around the edges.
- 5Fold the pastry over to form a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 6Place the turnovers on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden color when baked.
- 7Make a small slit on the top of each turnover to allow steam to escape during baking.
- 8Bake in the preheated oven for 20-25 minutes or until golden brown and puffed up.
- 9Remove from the oven and let cool slightly before dusting with powdered sugar.
- 10Serve warm or at room temperature.
Equipment
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