Mexican Soupa Recipes

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.

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.

Steps:

• Fry noodles in butter until brown and crunchy.
• Fry hamburger, onion, corn and salt to taste.
• Add both to boiling water with tomato sauce and salsa in it.
• Boil until noodles are done to your liking.
• Add to bowls top with a whole bunch of cheddar cheese.

Steps:

• Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.

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.

Steps:

• Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
• Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.

Steps:

• Heat the olive oil in a 2 qt sauce pan.
• Put the uncooked pasta, onions and garlic in 2 qt sauce pan.
• Stir regularly until onions become translucent and pasta has brown spots on it where it has fried.
• Put tomato sauce and salt in sauce pan.
• Put enough water in saucepan to cover pasta completely but not too much.
• Stir then cover saucepan and let simmer for 5 minutes.
• Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally.
• Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt.