Texmexsoup Recipes

Steps:

• Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
• In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
• In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
• Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

Steps:

• Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
• Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.

Steps:

• Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
• Also, great on the second day over rice.

Steps:

• Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Top each serving with cheese and sour cream.

Steps:

• Cook onions, peppers, garlic and cumin in hot oil in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
• Add water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.
• Ladle into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.

Steps:

• In large pot, brown onions and beef.
• Cook 2 minutes.
• Add all other ing.
• except tortillas and cheese.
• Bring to a boil.
• Reduce heat and simmer, covered, for 30 minutes.
• Stir in cheese.
• Top with tortilla pieces.

Steps:

• In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

Steps:

• In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
• Add remaining ingredients, except for cheese, and stir.
• Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours).
• Serve in bowls, if desired over broken tortilla chips.
• Top with grated cheese to garnish when serving.