Tex Mex Bean Soup Food

TEX-MEX PANTRY GNOCCHI SOUP

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.

TEX-MEX BEAN SOUP

Steps:

• In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
• Add chicken broth and bring to a simmer. Simmer for 10 minutes.
• Add cumin and half of the beans and heat through. At this point you may wish to mash or puree the mixture in the pot a bit.
• Add the rest of the beans and heat through.
• Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened.
• Add Herdez Chipotle Salsa. You may want to start with two teaspoons and add more according to how spicy you like your food. I like 6 teaspoons.
• Salt to taste.
• You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy!

TEX MEX CHILLI BEAN SOUP

Steps:

• Heat oil, add onion and cook for 5 minutes.
• Add celery, pepper and garlic, cook for a further 5 minutes.
• Add herbs, spices and stock, tomato puree and tomatoes.
• Bring to the boil and simmer for 15 minutes.
• Add kidney beans and sweetcorn, and simmer for 10 minutes.

TEX MEX CHICKEN TACO SOUP

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.

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.

TEX MEX 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.

HEARTY TEX-MEX CHILI SOUP

Steps:

• Combine all ingredients in a large saucepan and bring to a boil.
• Reduce heat to low; cook for 20 to 25 minutes.

TEX-MEX SOUP

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.