TEX-MEX BEAN SOUP WITH RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
- Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
- Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.
TEX-MEX SOUP
This soup is made with just about everything you like about Tex-Mex cuisine: the black beans, the corn, the avocado and cilantro.... We could go on!
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 13 g
TEX-MEX CHICKEN AND CORN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the chips and scallions.
Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams
TEX MEX SOUP
Make and share this Tex Mex Soup recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
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.
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
TEX-MEX PANTRY GNOCCHI SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
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 BUTTERNUT SQUASH SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. Add the garlic and jalapeno and cook for 1 more minute. Add the broth, cumin, chili powder, salt and pepper. Bring to a simmer and simmer until the squash is soft, about 15 minutes. Puree using an immersion blender.
- To serve immediately: Serve up in bowls and top with about 1 tablespoon each of the crema, cotija, cilantro and pomegranate seeds.
- If freezing, let cool completely, then pour into 3 to 4 quart bags and freeze. To serve: thaw a bag of the soup in the refrigerator, then heat in a pan or in the microwave. Top with the crema, cotija, cilantro and pomegranate seeds.
TEX-MEX TACO SOUP
Taco soup made with salsa, ground beef, beans and corn, seasoned with taco seasoning and ranch. This is a chunky soup that can be served over tortilla chips or Fritos like a Frito Pie. If you like it soupier just add water with the rest of the ingredients after browning the beef. Really good, and even better the next day. Freezes well too.
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 389.3, Fat 16.4, SaturatedFat 6.1, Cholesterol 68.5, Sodium 946, Carbohydrate 34.5, Fiber 8.8, Sugar 5.2, Protein 28.2
TEX MEX POTATO SOUP
Spicy and rich potato soup.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 17.7 g, Cholesterol 68.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 5.8 g, Sodium 379.3 mg, Sugar 2.8 g
TEX-MEX CHICKEN SOUP
We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
TEX-MEX CHICKEN SOUP
Make and share this Tex-Mex Chicken Soup recipe from Food.com.
Provided by designgirl
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 quart soup kettle saute onion, garlic, in oil until tender.
- Add the rest of the ingredients and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Top individual servings with cheese and serve with tortilla chips or strips.
Nutrition Facts : Calories 208.3, Fat 6.9, SaturatedFat 1.5, Cholesterol 39.4, Sodium 1148.4, Carbohydrate 19.8, Fiber 3.4, Sugar 6.4, Protein 19.2
EASY TEX-MEX TOMATO SOUP
This is an easy way to "doctor up" a simple can of condensed tomato soup. It could be garnished with crumbled tortilla chips, shredded cheddar cheese, sour cream or all three. I originally made this to serve with my Easy Pepperjack Cheese Quesadillas, but I would also serve it with a simple grilled cheese sandwich or on its own.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, pour condensed tomato soup and diced tomatoes (with juice).
- Heat for 10-12 minutes or until heated to your preference.
- Serve and garnish if desired.
Nutrition Facts : Calories 122.3, Fat 1, SaturatedFat 0.4, Sodium 1664.3, Carbohydrate 27.9, Fiber 1.8, Sugar 12.4, Protein 3.9
TEX MEX TURKEY SOUP
I found this recipe on Allrecipes.com to use leftover holiday turkey. It is great! The flavors are so different from holiday dinner that there is no thought that it is using leftovers! Spicy and delicious!
Provided by EnjoyingLife
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
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