EASY CHEESY TACO SOUP
Cheesy Taco Soup is so simple to throw together and is loaded with taco inspired ingredients. The cheesiness takes this soup to the next level of delicious and will be loved by the entire family!
Provided by Alyssa Rivers
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat add the ground beef. Cook and crumble until no longer pink and drain the grease.
- Add the diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning packet, and beef broth.
- Add in the Velveeta cheese OR the shredded cheddar cheese. Stir together and bring to a boil. Reduce heat to medium low and let simmer for 2-3 minutes to let the flavors blend and serve with desired toppings.
Nutrition Facts : Calories 310 kcal, Carbohydrate 24 g, Protein 23 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 1164 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
SONORA CHEESE SOUP
Sonora Cheese Soup recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Provided by Pati Jinich
Categories Soup
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
- Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted - or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.
CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
MEXICAN CHEESE SOUP
Make and share this Mexican Cheese Soup recipe from Food.com.
Provided by Chella
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute peppers and onions in butter in dutch oven.
- Add flour and stir constantly until thickened.
- Add chicken broth and stir until thickens a little.
- Add chicken, cheese, and spices.
- Cook on medium heat until cheese is melted.
- Add half and half and stir 1 or 2 minutes.
- Serve with crunched up tortilla chips (I use Bite Size Tostitos).
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