Mexican Fiesta Bean Soup Food

FAST FIESTA SOUP

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

FIESTA BEANS

Steps:

• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

QUICK MEXICAN BEAN SOUP

Steps:

• In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.

MEXICAN BEAN SOUP

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.

MEXICAN BEAN SOUP

Steps:

• Spray the bottom of a soup pot with cooking spray and cook chicken breast.
• Cut in small chunks and set aside.
• Melt butter in bottom of soup pot and saute onion, carrots, and zucchini until tender.
• Add remaining ingredients and simmer.
• Serve with a warm tortilla and your choice of toppings such as; cheese, salsa, cilanto, jalepinos,& avacados.

MEXICAN BEAN SOUP

Steps:

• Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
• Add the garlic and cook for a further minute.
• Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
• Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
• Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.

MEXICAN FIESTA BEAN SOUP

Steps:

• Cook bacon in saucepan until crisp.
• Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes).
• Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes.
• Serve in bowls and top with cheese, chips, and sour cream.

MEXICAN FIESTA SOUP

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.

MEXICAN BEAN SOUP WITH GUACAMOLE

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.

FIESTA REFRIED BEAN SOUP

Steps:

• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
• Garnish with cilantro and cheese. Serve with tortilla strips.

MEXICAN HAM AND BEAN SOUP

Steps:

• To "quick soak" beans: Rinse and pick over beans and place in a large pot. Cover with cold water to 2 inches above beans and bring to a boil for 2 minutes. Remove from heat, cover and let sit for at least an hour. Alternatively, you can soak your beans overnight, or use rinsed, canned beans.
• "Refresh" the dried chile by placing in very hot water for 15 - 30 minutes. Discard seeds and chop finely.
• Drain beans and put them in a large soup pot with broth, onion, water, ham, and herbs and spices. Bring to a boil, cover lightly, and reduce heat to medium-low.
• If you are using dried beans: Simmer 1 1/2 hours or until beans are tender. Then, stir in tomatoes (including juice if you wish) and "refreshed" chile; simmer an additional 30 minutes.
• If you are using canned (or pre-cooked) beans: you can add the tomato and chile with the other ingredients. Cook for a total of 30 minutes or as long as you wish to develop flavours fully.
• Discard bay leaves.
• Serve in bowls garnished with cilantro and a squeeze of lime.
• This freezes well, just freeze (without lime or cilantro) in 1 or 2 serving portions. Thaw in the fridge or microwave straight from frozen. A squeeze of lime after reheating really "freshens" this up after freezing.

MEXICAN BEAN SOUP

Steps:

• 1.) In a medium pot put 1/2 lb of pinto beans along with water and boil on high for 4 hours or untill soft adding more water as needed.
• 2.)Mean While slice bacon into small peices, cube winners and canadian bacon into small cubes. (Do so ones beans are almost cooked) Slice vegtables small(tomatoe,Jalapeno,onion and cilantro ) and set aside.
• 3.) In a large pan fry bacon untill medium brown and put bacon and bacon fat along with boiling beans.Now reduce pot to low.
• 4.) On same pan where bacon was sauted add winners and canadian bacon. Fry untill brown.
• 5.) Now add winners and canadian bacon to pot along with vegtables and seasoning and put heat on high for five minutes.