Mexican Chili Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CHICKEN CHILI SOUP



Mexican Chicken Chili Soup image

This is Top Secret Recipes version of The Soup Nazi's Mexican Chicken Chili. The secret to this soup seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili.

Provided by dale7793

Categories     Chicken

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 lb chicken breast fillet (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 carrot, sliced
1 stalk celery, diced
1 cup canned diced tomato
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced canned pimiento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
sour cream
1 pinch chopped Italian parsley
grated cheddar cheese (optional)

Steps:

  • Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
  • Cook the chicken on both side until done-- about 7-10 minutes per side.
  • Cool the chicken until it can be handled.
  • Do not rinse the pot.
  • Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  • Add the remaining ingredients to the pot and turn heat to high.
  • Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
  • Stir mixture often so that many of the chicken pieces shred into much smaller bits.
  • Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  • Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

CREAMY GREEN CHILE SOUP



Creamy Green Chile Soup image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 cup frozen chopped onions
1 teaspoon crushed garlic
2 cups frozen corn kernels, divided
3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
4 cups chicken stock
1 teaspoon Mexican seasoning
2 tablespoons butter
1 (8-ounce) package sliced fresh mushrooms
3/4 cup Mexican crema (recommended: Caciqus)
Salt and freshly ground black pepper
Fresh cilantro leaves, chopped, for garnish
Crumbled cotija cheese, for garnish

Steps:

  • In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
  • Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
  • Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
  • Serve soup hot garnished with cilantro and cotija cheese.

MEXICAN CHILI SOUP



Mexican Chili Soup image

Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.

Provided by Tina Menard

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 pound rump roast, cut into small cubes
2 onions, chopped
4 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 bay leaves
3 ½ cups beef stock
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chile peppers
3 ounces tomato paste
2 (15 ounce) cans pinto beans, drained

Steps:

  • Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
  • Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
  • Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g

MEXICAN WHITE CHILI



Mexican White Chili image

White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. -Shari Meissner, Chester, Montana

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 tablespoon olive oil
3 medium onions, chopped
2 garlic cloves, minced
4 cups cubed cooked chicken or turkey
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

Nutrition Facts :

SOPA DE LIMA (MEXICAN LIME SOUP)



Sopa De Lima (Mexican Lime Soup) image

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Steps:

  • Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
  • Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

PATRICIA'S GREEN CHILE SOUP



Patricia's Green Chile Soup image

This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.

Provided by pmvbc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
½ cup finely diced onion
1 teaspoon minced garlic
½ cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 ½ teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 cup shredded Cheddar cheese
¼ cup sour cream

Steps:

  • Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 14 g, Cholesterol 99.7 mg, Fat 31.4 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 17.1 g, Sodium 916.1 mg, Sugar 2.6 g

LORI'S MEXICAN CHILI CROCKPOT SOUP



Lori's Mexican Chili Crockpot Soup image

Lauralie41 (Lori) gifted me with a RecipeZaar premium membership renewal and I wanted to thank her for her kindness! Please feel free to change the ingredients to personalize it to your tastes. If you don't want to use the crockpot, just make everything in a large pot, cover and let simmer on low for at least an hour. I have included some of Lori's favourite ingredients in this hearty soup and I hope that she and you like it. Enjoy!

Provided by Nif_H

Categories     Beans

Time 6h45m

Yield 12 serving(s)

Number Of Ingredients 14

2 lbs extra lean ground beef
2 cups onions, diced (1 large onion, can use white, red or a combination)
1 cup celery, diced
2 garlic cloves, minced
1/3 cup low-sodium taco seasoning (I use CoffeeB's Taco Seasoning Mix with less salt)
2 cups beef broth (may need more)
1 cup corn
1 (19 ounce) can chickpeas (or your preferred bean)
1 (19 ounce) can kidney beans (or your preferred bean)
1 (10 ounce) can mushrooms, sliced, with juice
1 (28 ounce) can tomatoes, crushed or diced
cheddar cheese, grated (optional)
avocado, diced (optional)
tortilla chips, broken (optional)

Steps:

  • In a nonstick pan, lightly brown ground beef. If you are using anything other than extra lean beef, you may want to strain off the fat now. Add onion, celery and garlic and saute for about 5 minutes.
  • Add taco seasoning and beef broth and simmer for 15 minutes. This will infuse a lot of flavour into the ground beef. Meanwhile, add remaining ingredients to the crockpot. You can add the liquid from the beans or not - I did.
  • Add ground beef mixture to the crockpot. If you find that there isn't enough liquid, add more beef broth. I cooked it on low for 6 hours, but I can't imagine why it can't be cooked longer. The longer you cook soups in a crockpot, the better they taste!
  • If you can taste the soup partway through, you may want to season it to your tastes at this point. Add some freshly ground pepper, chili powder or any of your favourite spices or seasonings.
  • Top with grated cheese and diced avocado and tortilla chip pieces if you wish.

Nutrition Facts : Calories 241.1, Fat 5.1, SaturatedFat 1.9, Cholesterol 47, Sodium 426.9, Carbohydrate 26.6, Fiber 5.8, Sugar 4.7, Protein 23.2

MEXICAN CHILI



Mexican Chili image

Provided by Christy Vega

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 pounds lean ground beef, preferably organic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Mexican chile paste (homemade or store-bought)
Two 15-ounce cans diced tomatoes, in juice
One 15-ounce can no-salt-added kidney beans, rinsed and drained
One 15-ounce can no-salt-added pinto beans, rinsed and drained
1/2 cup enchilada sauce
3 tablespoons unsweetened chopped chocolate
Crema
Cotija cheese, crumbled
Tortilla strips
Chopped cilantro
Lime wedges

Steps:

  • Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
  • Garnish the chili with your desired toppings and serve.

MEXICAN CHILE AND MUSHROOM SOUP



Mexican Chile and Mushroom Soup image

Categories     Soup/Stew     Blender     Mushroom     Quick & Easy     Lunch     Hot Pepper     Fall     Simmer     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 11

3 large garlic cloves, left unpeeled
1 (1/2-inch-thick) slice large white onion
1 (3-inch-long) small dried ancho chile* (1/4 ounce)
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon dried oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
10 ounces mushrooms, trimmed and thinly sliced
1 tablespoon tomato paste
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
*Available at Latino markets, some specialty foods shops, some supermarkets, and Chile Today-Hot Tamale (800-468-7377).

Steps:

  • Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
  • Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
  • Discard garlic skins and coarsely chop onion, then purée garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
  • Heat oil in skillet over high heat until hot but not smoking, then sauté mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add purée and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.

HEARTY TEX-MEX CHILI SOUP



Hearty Tex-Mex Chili Soup image

This is a fantastic soup! It's easy and it's a one pan meal. I like to switch types of beans, kidney, black, pinto, even black eyed. You can make it hotter, or use less pepper sauce for milder. I like to use the hot pepper flakes when I make mine. I hope you will enjoy this chili soup, and that you make it often.

Provided by FLUFFSTER

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb ground beef, cooked and drained
1/2 lb sausage, cooked and drained
1 (15 ounce) canned kidney beans, undrained
1 (15 ounce) canned black beans, rinsed and drained
2 (14 1/2 ounce) cans diced Mexican-style tomatoes
1 (8 ounce) can tomato sauce
1 (7 ounce) can ortega diced green chilies
1 (1 1/4 ounce) package ortega taco seasoning mix
1 small onion, chopped
2 cups loose-packed frozen corn
1 teaspoon hot pepper sauce
2 cups water

Steps:

  • Combine all ingredients in a large saucepan and bring to a boil.
  • Reduce heat to low; cook for 20 to 25 minutes.

Nutrition Facts : Calories 348.8, Fat 13.7, SaturatedFat 4.7, Cholesterol 35.7, Sodium 1515.5, Carbohydrate 41.8, Fiber 9.4, Sugar 3.4, Protein 18.6

KAREN'S CHILI CON CARNE SOUP



Karen's Chili Con Carne Soup image

A delicious and hearty chili con carne that is also easy to make. The small addition of brown sugar and touch of vinegar in combination with the chili powder gives the soup an enticing flavor trio. Add more or less to suit your individual tastes. Offer cornbread like my Mom did and you have a tasty, tempting meal.

Provided by Karen

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

2 tablespoons vegetable oil
1 cup diced onions
1 clove garlic, crushed
1 ½ pounds lean ground beef
1 (28 ounce) can whole peeled tomatoes
1 (16 ounce) can navy beans, with juice
1 (16 ounce) can red chili beans in sauce
1 (15 ounce) can black beans, rinsed and drained
½ cup diced green bell pepper
½ cup diced celery
¼ cup light brown sugar
2 tablespoons white vinegar
1 tablespoon chili powder
1 teaspoon salt

Steps:

  • Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 41.9 g, Cholesterol 51.7 mg, Fat 16.3 g, Fiber 11.1 g, Protein 26.6 g, SaturatedFat 5.3 g, Sodium 1206.2 mg, Sugar 9.9 g

MEXICAN CHILLI SOUP



Mexican Chilli Soup image

Make and share this Mexican Chilli Soup recipe from Food.com.

Provided by kelly in TO

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 ancho chilies
3 large tomatoes, thickly sliced
1 small onion, thickly sliced
1 garlic clove, chopped
4 cups chicken stock
1 cup mushroom, finely chopped
1/2 cup lean bacon, chopped
1 tablespoon olive oil
1 tablespoon ricotta cheese
cilantro, to serve

Steps:

  • Preheat the grill to a high heat. Toast the whole chillies, turning often to avoid burning (blackening). Remove the chilli seeds and stems, reserving them in case you want to increase the heat of the soup later. Soak the chillies in 1 cup of the stock for 10 minutes then blend the chilli and stock mixture until smooth in a food processor or blender.
  • Char the onion slices and whole garlic clove all over. Peel the garlic clove after cooling a few minutes. Char the tomato slices then chop roughly.
  • Blend the onion, tomato and peeled garlic clove with 2 cups of the stock until smooth and add to the chilli mixture.
  • Heat the tablespoon of olive oil in a pan then fry the chopped bacon. After a minute or two, add the mushrooms and cook for about 5 minutes. Blend the bacon and mushroom mixture with the ricotta in the remaining cup of stock. Combine with the rest of the soup in a large pan and reheat for about 5 minutes. Serve garnished with the fresh coriander.

Nutrition Facts : Calories 183.4, Fat 7.8, SaturatedFat 1.7, Cholesterol 9.1, Sodium 358.4, Carbohydrate 20.9, Fiber 3.9, Sugar 8.4, Protein 9.4

More about "mexican chili soup recipes"

20 BEST MEXICAN SOUP RECIPES - INSANELY GOOD

From insanelygoodrecipes.com
5/5 (4)
Published 2021-07-16
Category Recipe Roundup, Soup


CREAMY WHITE CHICKEN CHILI - QUICK AND HEALTHY DINNER
2019-07-24 Instructions: Heat oil in a large pot over high heat. Add the chicken and cook until golden brown around the edges. Reduce heat to medium and add the onion and garlic. Cook, stirring often, until the onion is translucent (about 5 minutes). Add the green chilies, white beans, cumin, oregano, hummus, and broth/water.
From fannetasticfood.com


MEXICAN GREEN CHILE STEAK SOUP (CADILLO) - BOULDER LOCAVORE®
2020-02-16 The steps are the same if making the spicy soup in a Dutch oven on the stove. STEP 1: In a small mixing bowl combine the flour, garlic powder, cumin and pepper ( photo 1 ). Mix together. STEP 2: Place the sliced steak in a large …
From boulderlocavore.com


MEXICAN BLACK BEAN SOUP ON TRIVET RECIPES
Mexican Black Bean Soup. mexicanfoodjournal.com. Bean soups are served throughout Mexico. Try this recipe for a rich comforting black bean soup, called sopa de frijol negro. It is simple to prepare and you get great results with canned beans. submitted by mexfoodjournal. bean soup; beans; black bean soup recipe; black beans; mexican food ...
From trivet.recipes


MEXICAN-INSPIRED CHILI | BETTER HOMES & GARDENS
Step 1. In a large skillet cook ground beef until brown. Drain off fat. Advertisement. Step 2. Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
From bhg.com


MEXICAN CHILI RECIPES | ALLRECIPES
9. Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a fiery hot chili that is perfect for a cold winter's day. The key to the heat is in the cayenne pepper so adjust to your individual taste. Double the recipe to make a crowd pleasing addition to your next football watching party.
From allrecipes.com


SOUP NAZI'S MEXICAN CHICKEN CHILI - 101 COOKING FOR TWO
2020-11-04 Let chicken cool for 20-30 minutes and then hand shred. Knife skill time: prep the carrot (sliced), celery (chopped), potato (chopped), onion (diced), jalapeno (diced), parsley (chopped) and garlic clove (minced). Put all ingredients into the uncleaned pot and bring it to a boil then decrease the heat to a simmer.
From 101cookingfortwo.com


HATCH CHILE SOUP | MEXICAN PLEASE
2021-08-13 freshly cracked black pepper. Let this simmer for a few minutes and then add the roasted Hatch pieces: Bring everything up to temp and then give it all a good whirl in the blender. Don’t forget to use caution when blending hot stuff! Give the soup a few minutes in the saucepan and now the most important step….
From mexicanplease.com


MEXICAN SOUPS AND STEWS RECIPES | ALLRECIPES
Caldo de Res (Mexican Beef Soup) Rating: 5 stars. 324. This is an extremely hearty and satisfying soup, made from scratch with beef bones, cabbage, potatoes, corn, chayote, and cilantro. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro. By LKONIS.
From allrecipes.com


33 MEXICAN-INSPIRED SOUP RECIPES - TASTE OF HOME

From tasteofhome.com


CHILI CON CARNE | MEXICAN PLEASE
2020-11-27 Instructions. Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got.
From mexicanplease.com


MEXICAN LENTIL SOUP - COOKING CLASSY
2018-02-01 Instructions. Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes. Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to …
From cookingclassy.com


HEARTY CHILI BEEF SOUP RECIPE - THESPRUCEEATS.COM
2022-02-14 Add extra vegetables to the soup if you like. Corn is an excellent option for both flavor and color, or add about 1/2 cup of diced carrots and simmer the soup until they are tender. Or replace half of the beef with sliced sautéed mushrooms. The recipe calls for kidney beans, but feel free to replace them with black beans, pinto beans, small ...
From thespruceeats.com


MEXICAN SPICE CHILE SOUP RECIPE - CLEAN EATING MAG
To a blender, transfer chiles with ¾ cup liquid from saucepan and add onion, garlic, cumin, cloves and ½ tsp salt; purée until smooth. In a large saucepan on medium, heat oil. Pour purée into pan and reduce to medium-low. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Add broth, beans, corn and chicken.
From cleaneatingmag.com


AUTHENTIC MEXICAN SOUP & CHILI RECIPES USING THE TOP CHORIZO
Authentic Mexican soups, chili recipes, and stews to warm up your family’s dinner time. Discover your next meal inspired by Mexican chorizo & cheese. Discover your next meal inspired by Mexican chorizo & cheese.
From vvsupremo.com


MEXICAN CHILI SOUP - BONED BROTH
Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done– about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. Shred the chicken by hand into …
From bonedbroth.com


MEXICAN SOUP RECIPE | EATINGWELL
Step 1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and saute until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes. Advertisement.
From eatingwell.com


10 MOST POPULAR MEXICAN SOUPS - TASTEATLAS
2022-03-14 Add to list. Caldo de queso is a simple Mexican soup featuring potatoes, green chilies, chicken broth, and cheese. It is important to add the cheese last in order for it to turn the soup creamy without producing large mounds of cheese in the liquid. The soup is traditionally served with fried corn tortilla chips on the side.
From tasteatlas.com


MEXICAN CHILI RECIPES - BETTYCROCKER.COM
Slow-Cooker Prime Rib Roast. Mother's Day Brunch Recipes. Lemon Cream Cheese Coffee Cake. Easy Bacon and Asparagus Egg Bake.
From bettycrocker.com


MEXICAN CHILI BEAN SOUP RECIPE - FOOD NEWS
Mexican Chili Soup Recipe. Cook and stir meats with oil in a large Dutch oven over medium until browned. Drain meats well and spoon into a large soup pot; set aside. Melt ½ cup of butter in Dutch oven over medium high heat. Cook and stir the onion, minced garlic and cilantro until onion is tender. Add onion mixture to the meat in soup pot. Chili Beef Soup Recipe - Ingredients for …
From foodnewsnews.com


AWESOME MEXICAN VEGGIE SOUP - THIS HEALTHY TABLE
2019-01-21 Cook on the grill (or in the grill pan) for 4 minutes, then flip and cook for another four minutes. Remove the corn from the grill, let cool for 1 to 2 minutes then cut the kernels off. Add the corn to the soup and stir to combine. Turn off the heat and stir in the salt and lime juice.
From thishealthytable.com


10 BEST AUTHENTIC MEXICAN CHILI RECIPES | YUMMLY
2022-05-05 Mock Fideo Soup with Guajillo Chili La Cocina Mexicana de Pily thin spaghetti, vegetable oil, cheese, chicken broth, garlic and 4 more Blackened Chicken Green Chili Enchiladas BottomLeftoftheMittenErin
From yummly.com


THE SOUP NAZI MEXICAN CHICKEN CHILI COPYCAT RECIPE
2020-09-28 Step 1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done for about 7-10 minutes per side. Let the chicken cook until it can be easily handled. Do not rinse the pot.
From recipezazz.com


AUTHENTIC MEXICAN TORTILLA SOUP - A BEAUTIFUL PLATE
2018-10-09 Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later. Heat the olive oil in a large soup pot over medium-low heat.
From abeautifulplate.com


MEXICAN CHILI WITH ORZO - SOUPADDICT
2017-12-10 Instructions. Prepare the orzo according to package directions; drain and set aside. Heat the olive oil in a large skillet or saute pan over medium until shimmering. Saute the onions, bell pepper, and poblano pepper until soft, about 5-8 …
From soupaddict.com


16 AUTHENTIC MEXICAN SOUP RECIPES - MAMá MAGGIE'S KITCHEN
2018-11-01 Get the Recipe. Sopa de Fideo. Tamales, beans, and sopa de fideo. These are all traditional Mexican foods. Some people will add chicken or vegetables to make a more complete meal. It also makes a great after school snack. Get the …
From inmamamaggieskitchen.com


SPICY MEXICAN BEAN SOUP RECIPE - BBC FOOD
Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full …
From bbc.co.uk


MEXICAN CHILI CHICKEN SOUP - RECIPESMAG.BLOGSPOT.COM
Ingredients: - 4 chicken breasts, boiled and cut into small cubes. - ½ cup red kidney beans, boiled. - ½ cup white beans, boiled. - ½ cup corn kernels.
From recipesmag.blogspot.com


10 BEST MEXICAN CHORIZO SOUP RECIPES | YUMMLY
2022-04-28 smoked paprika, serrano pepper, mexican chorizo, beef, chipotle chili powder and 9 more Albondigas Soup (Mexican Meatball Soup) Daring Gourmet chipotles en adobo, finely chopped onion, extra virgin olive oil and 25 more
From yummly.com


150 MEXICAN, CHILI, AND SOUP DISHES IDEAS IN 2022 | COOKING …
Feb 17, 2022 - Explore Maddie Gatchell's board "Mexican, Chili, and Soup Dishes", followed by 286 people on Pinterest. See more ideas about cooking recipes, recipes, mexican food …
From pinterest.com


SOUP NAZI MEXICAN CHICKEN CHILI RECIPE | TOP SECRET RECIPES
2017-01-09 Find more of my Soup Nazi hacks here. Source: Top Secret Recipes Unlocked by Todd Wilbur. Update 1/9/17: Replace the 10 cups of water with 8 cups of chicken broth for a shorter simmer time and better flavor. I also like using El Pato tomato sauce (recipe calls for 1/2 cup) for a bit more heat.
From topsecretrecipes.com


CHILI SOUP RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MEXICAN CHILI SOUP - THERESCIPES.INFO
Mexican Chicken Chili Soup Recipe - Food.com trend www.food.com. INGREDIENTS Nutrition 1 lb chicken breast fillet (4 fillets) 1 tablespoon olive oil 10 cups water 2 cups chicken stock 1 ⁄ 2 cup tomato sauce 1 potato, peeled & chopped 1 small onion, diced 1 cup frozen corn 1 ⁄ 2 carrot, sliced 1 stalk celery, diced 1 cup canned diced tomato 1 (15 ounce) can red kidney beans, …
From therecipes.info


TURKEY CHILI TACO SOUP RECIPE | EASY SOUP RECIPE
2016-09-14 Instructions. Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
From skinnytaste.com


MEXICAN BUTTERNUT SQUASH SOUP WITH ANCHO CHILI, CREMA, AND …
2018-08-29 Add ancho chilies, chicken stock, and water and bring to a simmer. Reduce heat to maintain simmer. Stir in butternut squash. Using a blender or stick blender, blend soup until completely smooth. Season with salt and add sugar 1 teaspoon at a time to balance the flavor, if needed. Spoon soup into bowls and garnish with crema or sour cream ...
From seriouseats.com


CHILE RELLENO SOUP - CREATIVE CULINARY
2015-09-17 Melt the butter and olive oil in a large pan over medium heat and saute the onions and jalapeno until softened. Add the garlic and cilantro and cook for about 2 minutes. Add the flour to the vegetable mixture and cook for 2 minutes on low, then add the chicken broth, half and half and the salt and pepper.
From creative-culinary.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What are the ingredients in Mexican vegetable soup?
You’ll find plenty of “traditional” Mexican ingredients in these soups – beans, rice, potatoes, garlic, chili powder, and other tasty things. If you like mild soup with lots of flavors but no heat, you’ll probably enjoy the Mexican vegetable soup.
What is the best way to make chili sauce?
Add onions and garlic; saute until onions are softened, 4 to 5 minutes. Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil.
What kind of soup is Mexican potato soup?
It’s somewhere between soup and chili and has plenty of tasty, chunky ingredients. Whether you make it for the pork carnitas, the beans and corn, the various seasonings, or all the peppers, there’s bound to be something in this stew that you’ll love. 19. Mexican Potato Soup Mexican potato soup is vastly different from American potato soup.
How do you cook chili for a large crowd?
Great chili recipe for a very large crowd. Cook it in a 6 gallon steam jacketed kettle or a huge pot on the stove. Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days.

Related Search