MEXICAN POLENTA RECIPES
28 MEXICAN RECIPES YOU WON'T BELIEVE ARE VEGAN - FORKS ...
Provided by FORKSOVERKNIVES.COM
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.
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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
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 254 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 254 calories per serving
- 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.
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- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
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