MEXICAN SOUP
Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g
20+ TASTY MEXICAN SOUP RECIPES (+SOPA DE FIDEO)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 7
Steps:
- Sauté the garlic, fideo, and onion in the oil until soft.
- Add all of the ingredients to the pot and cook for 10-15 minutes.
Nutrition Facts : Calories 312 kcal, ServingSize 1 serving
MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
SLOW COOKER MEXICAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
- Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
MEXICAN BEEF SOUP
As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
Provided by Dustbunni
Categories Grains
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan.
- Saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans.
- The beans are not traditional but we like them.
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
- I serve this with large corn chips and cold melon.
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