HOW TO MAKE MEXICAN SOUP RECIPES
SUPER FAST MEXICAN SOUP RECIPE: HOW TO MAKE IT
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
Provided by Taste of Home
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning., Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
Nutrition Facts : Calories 254 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 998mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 25g protein.
MEXICAN TORTILLA SOUP RECIPE: HOW TO MAKE IT
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.
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