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Thread: Put together a Mexican soup for me

  1. #1
    Join Date
    Aug 2007
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    543

    Default Put together a Mexican soup for me

    A friend in CA has a Mexican Neighbor who makes great Mexican food. Brought a pot of Mexican soup to her. She told me this morning that it had tiny meatballs and cabbage, potato's and tomato's , celery. Not to hot. Makes me wonder if there is a recipe for this. Could it have some beef broth maybe.
    But I would eat soup everyday if hubby would let me. Got any good Mexican soup recipe's.
    The ant works for his food, I think God expects the same of us.

  2. #2
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    The best and easiest soup in the category it Tortilla Soup by Bear Creek. Add a can of chicken, put it in the crock pot and it's is wonderful.

    I take it to functions all the time and people love it.
    Ephesians 6:12-13
    We aren’t fighting against human enemies but against rulers, authorities, forces of cosmic darkness, and spiritual powers of evil in the heavens. Therefore pick up the full armor of God so that you can stand your ground on the evil day

  3. #3
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    what you had is called "albondigas".. i am partial to pozole myself,which is more a stew.. plenty of recipes on the internet that you can tweek to your taste buds so i am not going to bother with a recipe.

  4. #4
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    My sister made this for me once, and Ive been making it ever since.
    "Taco soup" tastes great and easy to make

    http://www.cooks.com/recipe/wy93b22p/taco-soup.html

  5. #5
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    Looked up one soup, Albondigas and it sounds wonderful.




    Ingredients:




    Servings:
    8


    Meatballs
    1/2 lb lean ground beef
    1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
    1 egg, beaten
    2 garlic cloves, minced
    1/2 carrot, minced
    1/2 cup cooked rice
    1/2 cup cilantro leaf, chopped
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 teaspoon ground cumin

    Albondigas Soup
    6 cups chicken broth (I usually use nonfat and low sodium)
    1/2 cup onion, chopped
    3 stalks celery, cut in chunks
    1 (16 ounce) can diced tomatoes (with nothing added)
    1/2 teaspoon ground cumin
    1 teaspoon oregano
    1/2 cup cilantro
    1 large zucchini, sliced
    salt
    pepper


    Directions:

    1

    Make the meatballs first: Combine everything and mix thoroughly.


    2

    Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).


    3

    You should make around 20 to 24 meatballs, set aside.


    4

    Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.


    5

    Bring to broil, and reduce heat and simmer for 10 minutes.


    6

    Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).


    7

    Return to simmer and cook another 10 minutes.


    8

    Add zucchini and cook 10 minutes.


    9

    Season with salt and pepper, to taste.


    10

    You could top the soup with cooked rice, or just by itself.
    The ant works for his food, I think God expects the same of us.

  6. #6
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    you can add whatever you want to it, just like pazole.. wife learned to cook authentic mexican in michoacan.. these recipes are never followed exactly.. they generally throw in whatever is fresh from the garden or market that day..

  7. #7
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    Aug 2007
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    Tortilla soup,
    Found this soup also, I like the thickening, using Masa flour. I bet that is good.




    Servings:
    8
    1 cup carrot, diced
    1 cup celery
    1 cup onion, diced
    1/2 teaspoon garlic powder or 1 fresh diced garlic clove
    1/8 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons corn oil
    4 (15 ounce) cans chicken broth
    1 (15 ounce) can tomatoes, diced (optional)
    1 (10 ounce) can Rotel tomatoes & chilies, diced
    1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
    1 (10 count) package corn tortillas (broken or cut into small pieces)
    12 ounces chicken meat, poached, diced
    1 cup milk
    12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
    corn tortilla chips, broken into small pieces


    Directions:

    1

    Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.


    2

    Add chicken broth and bring to boil.


    3

    Add tomatoes, Rotel, taco seasoning, and chicken.


    4

    Cut Tortillas into small pieces and add to broth mixture.


    5

    Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.


    6

    Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.


    7

    Add milk and simmer for additional 10 minutes.


    8

    If thicker soup is desired, add more diced tortillas and let incorporate into soup.


    9

    Garnish with shredded cheese and broken tortilla chips.


    10

    Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.


    11

    You can also use grilled chicken fajita meat for poached diced chicken.
    The ant works for his food, I think God expects the same of us.

  8. #8
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    Aug 2007
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    Just Kate, I have seen that soup on the shelves, Never tried it. You make it sound good. I will try it for sure.
    The ant works for his food, I think God expects the same of us.

  9. #9
    Join Date
    Aug 2007
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    543

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    I should be doing house work, but got caught up looking for soups. This one sounds rich, but potato's should cut the richness some. Has anyone ate it at the Olive garden. I have never been there.


    Olive Garden Copycat Zuppa Toscana

    1 lb Italian sausage (I like mild sausage)
    2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
    1 large onion, chopped
    1/4 cup bacon bits (optional)
    2 garlic cloves, minced
    2 cups kale or 2 cups swiss chard, chopped
    2 (8 ounce) cans chicken broth
    1 quart water
    1 cup heavy whipping cream


    Directions:

    1

    Chop or slice uncooked sausage into small pieces.


    2

    Brown sausage in your soup pot.


    3

    Add chicken broth and water to pot and stir.


    4

    Place onions, potatoes, and garlic in a separate pot.


    5

    Cook on medium heat until potatoes are done.


    6

    Add sausage and bacon.


    7

    Salt and pepper to taste.


    8

    Simmer for another 10 minutes.


    9

    Turn to low heat.


    10

    Add kale and cream.


    11

    Heat through and serve.
    The ant works for his food, I think God expects the same of us.

  10. #10
    Join Date
    Oct 2008
    Posts
    952

    Default

    Here's a nice recipe for called Mexican Chicken Chili. The ingredients may seem odd, but it is really quite good.

    Mexican Chicken Chili

    Ingredients:

    4 TBSP olive oil
    1 lb boneless skinless chicken cut into cubes
    1 lb sweet potato, peeled and chopped into cubes
    1 yellow pepper or green pepper, chopped
    1 onion, chopped
    2 cups water
    1 can kidney beans (rinsed and drained)
    1 cup corn (canned without water or frozen)
    1 28 oz can chopped tomatoes
    2 ½ TBSP chili powder
    1 tsp oregano
    ½ cup fresh cilantro

    (As an alternative, I usually make this with chicken thigh meat, and one large sweet potato and green pepper instead of yellow. I cook the thighs in the microwave and do not bother with the breading and frying first.)

    Roll chopped chicken in flour and fry in 1 TBSP oil in dutch oven or big pan. Remove chicken from pan and set chicken aside. Add 2 TBSP oil into pan and add chopped sweet potato, onion and pepper. Simmer for 8 minutes, stirring often. Add back chicken, then add water, tomatoes, oregano and chili powder. Simmer for 20 minutes. Add beans and corn. Simmer an additional 3 minutes. Serve with fresh cilantro on top and some sour cream to the top, if desired.

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