Mexican Recipe Soup

Chili's Chicken Enchilada Soup | El Torito's Black Bean Soup

Mexican Onion Soup | Fried tortilla strips

Chili's Chicken Enchilada Soup



Chicken Enchilada Soup - Mexican Recipe Soup

Ingredients:

1/2 Cup Vegetable oilavocados
1/4 Cup Chicken base
3 Cup diced Yellow Onions
2 teaspoon ground Cumin
2 teaspoon Chili Powder
2 teaspoon granulated Garlic
1/2 teaspoon Cayenne pepper
2 Cup Masa Harina
4 quart Water (divided)
2 Cup crushed Tomatoes
1/2 pound processed American cheese, cut in small cube
3 pound cooked, cubed chicken

Directions:

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes.

In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.

Add to sautéed onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.

Add cheese to soup. Cook stirring occasionally, until cheese melts.

Add chicken; heat through.

Makes 1 1/2 gallons or 16−20 servings.


El Torito's Black Bean Soup

Black Bean Soup - Mexican Recipe Soup

Ingredients:

12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)

Directions:

Rinse and sort though black beans, discarding any that are shriveled or discolored.

Place beans in a large stock pot. Cover beans with water and refrigerate to soak overnight.

Drain beans and return to stock pot. Add stock and heat to boiling.

Meanwhile, heat olive oil over medium−high heat in a large skillet. Add onion, carrot, celery and garlic and sauté until tender, approximately 5 minutes.

Add to stock pot along with oregano, thyme, bay leaf and cayenne pepper.

Cover stock pot and reduce heat to simmer for 3 to 4 hours. Transfer soup to blender or food processor and puree to desired thickness.

Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.

Add salt and pepper to taste and serve.


Mexican Onion Soup

Mexican Onion Soup - Mexican Recipe Soup
Source: Armerican Diabetes Association

6 large (about 3 1/2 lb. total) onions, thinly sliced

About 7 1/2 cups regular-strength chicken or vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano leaves

1/3 cup all-purpose flour

2 tablespoons ground dried New Mexico or California chilies

1 1/4 cups (about 5 oz.) shredded jack cheese with jalapeno chilies

Fried tortilla strips (recipe follows)

1/3 cup chopped fresh cilantro (coriander)

In a 5- to 6-quart pan, combine onions, 1 cup broth, cumin, coriander, and oregano. Cover and cook over medium-high heat, stirring occasionally, until most of the liquid evaporates, 25 to 30 minutes. Uncover pan and turn heat to high; stir often, scraping free brown film that forms on pan bottom, until onions are a rich caramel color, 15 to 20 minutes.

Meanwhile, smoothly mix 6 1/2 A cups broth with the flour. Add ground chilies to onions and mix well. Pour broth and flour mixture into pan. Stir over high heat until boiling; reduce heat to a gentle simmer and cook 15 to 20 minutes to blend flavors, stirring often.

Note: (If making ahead, cool, cover, and chill up to 1 day. Stir often over medium heat until steaming.)

Ladle soup into wide bowls and sprinkle with cheese, tortilla strips, and cilantro. Serves 5 or 6.

Per serving: 361 cal. (40 percent from fat); 14 g protein; 16 g fat (5.4 g sat.); 44 g carbo.; 299 mg sodium; 25 mg chol.

Fried Tortilla Strips

Fried Tortilla Strips - Mexican Recipe Soup

Cut 6 corn tortillas (6 in. wide) into 1/4-inch-wide strips.

Pour about 1/4 inch salad oil into an 8- to 10-inch frying pan; place over medium heat.

When oil reaches 350 [degrees] on a thermometer, drop about 1/4 of the strips into the oil. Stir until strips are golden and crisp, about 1 minute. Lift out with a slotted spoon and drain on paper towels.

Repeat to cook remaining tortillas. (If making ahead, cool and store airtight up to 1 day.)

Chili's Chicken Enchilada Soup | El Torito's Black Bean Soup

Mexican Onion Soup | Fried tortilla strips

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