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Soup with Mexican Vegetable Mix and Chicken

This bright, delicious soup is sure to please the whole family. Soup with a Mexican vegetable mix and chicken will lift your spirits with its colorful look and wonderful, rich flavor. Everyone, young and old, will love it — it's quick and easy to make, and turns out super tasty!

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Soup with Mexican mixture and chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 3 g
Fats 33 % 3 g
Carbohydrates 33 % 3 g
55 kcal
GI: 100 / 0 / 0
  • Frozen Mexican vegetable mixes vary by brand, but the core ingredients stay the same — what sets them apart is their bright color and full flavor. The soup turns out hearty, nourishing, tasty, and beautiful, right at home on the table on a summer day or in the dead of winter. Start by making the broth: put the chicken (any part works, but a bone-in breast is best) in a pot, cover with cold water, and set it over high heat. Bring it to a boil, then lower to a moderate heat and cook the chicken for 40 minutes. If you like, add seasonings at this point — bay leaf, peppercorns, allspice. Meanwhile, prep the rest: take the Mexican mix out of the freezer ahead of time to thaw, then rinse it in cold water; wash and peel the potatoes and cut them into large cubes; wash and peel the carrots and cut them into large pieces; peel and dice the onion; and rinse the herbs and lay them on a clean towel to dry. Once the broth is ready, add the cut potatoes and keep cooking. Lift out the chicken and, once it's cooled a bit, cut it into large cubes. In a small skillet, heat the olive oil over medium heat, add the onion, and cook for a few minutes until translucent, then add the carrot and cook everything together for another 7–8 minutes until soft. Add the sautéed vegetables and the Mexican mix to the pot of broth, season with spices, salt, and black pepper, stir, and cook for 5–7 minutes. The potatoes and carrots should be tender — if they're still firm, cook a little longer, keeping the heat moderate so the soup doesn't boil hard. Garnish the finished soup with fresh herbs and serve. If you like, add a dollop of sour cream and some tortilla (or pita) strips crisped in a dry skillet. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Frozen Mexican mix - 72  kcal/100g

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