BEST MEXICAN SOUP RECIPES RECIPES
MEXICAN TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.
Nutrition Facts : Calories 317 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 1154mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 11g protein.
MEXICAN BEAN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 1251mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 16g protein.
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AUTHENTIC MEXICAN POZOLE RECIPE - FOOD.COM
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
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Reviews 5.0
Total Time 1 hours 25 minutes
Calories 245.7 per serving
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Reviews 5.0
Total Time 1 hours 25 minutes
Calories 245.7 per serving
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
BEST ALBONDIGAS SOUP RECIPE - FOOD.COM
This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 260.8 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 260.8 per serving
- You could top the soup with cooked rice, or just by itself.
MEXICAN BEAN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Lunch
Calories 219 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Lunch
Calories 219 calories per serving
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
AUTHENTIC MEXICAN POZOLE RECIPE - FOOD.COM
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 245.7 per serving
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 245.7 per serving
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
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