MEXICAN SOUP NEAR ME RECIPES

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MEXICAN SOUP RECIPE | ALLRECIPES



Mexican Soup Recipe | Allrecipes image

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

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 10

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
½ cup chopped onion
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

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, CarbohydrateContent 37.7 g, CholesterolContent 61.9 mg, FatContent 7.7 g, FiberContent 9.7 g, ProteinContent 31.5 g, SaturatedFatContent 1.9 g, SodiumContent 840.6 mg, SugarContent 7.8 g

CAMPECHANA: MEXICAN SEAFOOD SOUP RECIPE - FOOD.COM



Campechana: Mexican Seafood Soup Recipe - Food.com image

Campechana is a Mexican seafood cocktail usually made of oysters, baby octopus, mussels, shrimp, squid and scallops.The seafood mix is prepared in its broth with vegetable juice, lime juice, ketchup, cucumbers, tomatoes, onions, avocado and cilantro. Of course, jalapenos for the spicy kick (I only use 2 SMALL ones for flavor)! Tried this in a restaurant for $20 a bowl!!! I was able to find all these ingredients at Wal-Mart for under $35!! What you can't find in the mix purchase separately (my mix didn't have oysters, mussels or shrimp so I bought canned oysters, skipped the mussels and got frozen shrimp). This is in one word: SUBLIME.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 25-30 bowls, 25-30 serving(s)

Number Of Ingredients 14

3 lbs seafood (call around to your local grocers seafood section they will most likely have a frozen mix. You want )
1 whole cucumber, peeled and finely diced
3 large tomatoes, finely diced
1 large onion, finely diced
1 bunch cilantro, finely chopped
5 jalapenos, finely chopped (I only used 2 very small ones)
2 avocados, chopped (love it so I used 3 firm ones so they wouldn't get musshie)
2 tablespoons vinegar
4 limes, juice of
4 cups seafood stock (don't purchase separately you make your own!)
3 cups vegetable juice
1 cup ketchup
1 teaspoon cumin
salt and pepper

Steps:

  • Boil seafood mix in 4 to 5 cups of water for 5 to 10 minutes.
  • Drain, setting aside broth.
  • Cool both seafood and broth.
  • Prepare tomatoes, onions, cilantro, cucumbers and jalapenos.
  • In a large bowl, mix well. Add seafood mix.
  • Add vinegar and juice from limes, broth, ketchup and vegetable juice.
  • Season with cumin, and salt and pepper to taste.
  • Add avocados.
  • Serve with tostadas or saltine crackers. (I served it with extra sour sourdough crusty rolls).
  • TIPS:.
  • 1) I purchased the seafood as a mix from Food4less for around $3.50 a pound. It was already pre-sliced and ready to go. This is a more economical and convenient alternative than purchasing the oysters, squid and such individually.
  • 2) Most recipes call for Clamato juice but since we are using the broth that absorbed the flavors from the seafood when they were boiled, vegetable juice such as V-8 will do.
  • 3) Beware! I found the 5 jalapenos called for in this recipe to be beyond my “spice” tolerance. Modify the amount according to taste.
  • 4) Of course, get a cold bottle of Corona beer and enjoy!

Nutrition Facts : Calories 52, FatContent 2.5, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 188.9, CarbohydrateContent 7.8, FiberContent 1.9, SugarContent 4.5, ProteinContent 1.1

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