Mexican soup

Mexican soup

My friend recommended this soup to me. I complained about how difficult it was for me to feed my daughter soup. My daughter is finishing school and wants to provide real food. The soup hit the spot. My picky girl eats it with pleasure. The undeniable personality of this soup is that it is prepared in water, although if you wish, you can use chicken broth, although we find it delicious without it.

Ingredients for Mexican Soup:

• Chicken fillet – 500 g
• Bell pepper - 1 piece
• Chili pepper - 1 pc.
• Onion - 1 pc.
• Garlic - 2-3 teeth.
• Coriander - 0.5 tsp.
• Zira - 0.5 tsp.
• Dark pepper - 0.5 tsp.
• Corn - 1 ban.
• Canned beans - 1 jar.
• Salt - To taste tsp.
• Tomato – 2 pcs.
• Water - 1.25 l

Production time: 40 minutes

Number of servings: 6

Nutritional and energy value:

Mexican Soup Recipe:

Chop the onion and garlic and fry in your favorite oil. I fried it in butter. By the way, my friend fries all the ingredients for frying separately. I fry everything together, placing it in order.

Cut the bell pepper into strips, chili pepper into small cubes. If you like it “hot”, add a whole chili pepper when cooking.

Cut the chicken fillet into small cubes and, together with the peppers, add to the onions and garlic, fry until the chicken is cooked. The pieces should not look raw.

Peel the tomatoes and cut them.

Pour water into the pan, bring to a boil, add frying, tomatoes, seasonings, salt, cook for 10 minutes. Then remove from heat, add beans and corn, let it brew, and eat with pleasure. Bon appetit!

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March 27, 2017 Ninzonka #

March 27, 2017 volga2107 # (recipe creator)

March 24, 2017 marbela #

March 24, 2017 volga2107 # (recipe creator)

March 24, 2017 das114 #

March 24, 2017 volga2107 # (recipe creator)

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Mexican soup

Hot and spicy, simple dishes of Latin American cuisine are known all over the world. One such dish is Mexican soup. The recipe for such a dish consists of basic ingredients: tomatoes, peppers, meat, beans and hot seasonings.

Mexican corn soup - recipe

Ingredients:

• chicken broth – 1.9 l;
• chicken meat – 470 g;
• canned corn – 380 g;
• tomatoes – 190 g;
• chili pepper – 1 pc.;
• a bunch of cilantro;
• dried oregano – ½ teaspoon;
• onions – 70 g;
• head of garlic;
• vegetable oil – 15 ml.

Manufacturing

Place large pieces of chicken meat in the broth and cook for 20 minutes. Halfway through cooking, add oregano, a couple of cloves of garlic and half a bunch of cilantro. Strain the finished broth through a sieve, removing the chicken meat first.

Beat the seeded peppers in a blender together with the peeled tomatoes, garlic and remaining cilantro. To make the mixture easier to whip, add a little broth to the vegetables.

Place a large saucepan over medium heat and add oil. When the oil is hot, transfer the vegetable mixture into the pan, add corn, and pieces of chicken, having previously disassembled it into fibers. Pour in the prepared broth and cook for 20 minutes.

Spicy Mexican bean soup

Ingredients:

• vegetable broth – 1.1 l;
• canned beans – 270 g;
• sweet pepper – 160 g;
• onions – 70 g;
• hot chili pepper – 1 pc.;
• tomato paste – 70 g;
• tomatoes in their juice – 440 g;
• balsamic vinegar – 30 ml;
• laurel leaves – 2 pcs.;
• dried paprika – ½ teaspoon;
• dried oregano – ½ teaspoon;
• garlic – 3-4 cloves.

Manufacturing

In a blender, puree peeled sweet and hot peppers, tomatoes and garlic. In a deep saucepan, saute pieces of onion, add tomato paste and vegetable mixture from a blender to the frying, pour in vinegar and add spices. Simmer the soup base over medium heat for 5-7 minutes, then increase the heat, pour in the broth, add beans and continue cooking for another 10 minutes. Season the finished soup to taste.

Mexican tomato soup

Ingredients:

• olive oil – 65 ml;
• onions – 145 g;
• garlic – 3 cloves;
• tomatoes – 440 g;
• brown sugar - 1 tbsp. spoon;
• dried oregano – 1 teaspoon;
• chicken broth – 1.6 l.

Manufacturing

Sauté the onion in heated olive oil for 10 minutes, add the pureed garlic and chopped tomatoes. Season the soup with brown sugar and oregano, add salt. Once the tomato base is smooth, add half the chicken broth and blend the soup with a hand blender until smooth. Adjust the thickness of the finished soup to your liking by adding more chicken broth. Before serving, bring the soup to a boil and simmer for a few more minutes.

Mexican soup with minced meat and vegetables

Ingredients:

• minced beef – 530 g;
• onions – 70 g;
• garlic – 1 clove;
• sweet pepper – 95 g;
• hot chili pepper – 1 pc.;
• a pinch of aromatic pepper;
• ground cardamom – ½ teaspoon;
• canned beans – 180 g;
• tomatoes – 440 g;
• tomato paste – 55 g;
• water – 550 ml;
• canned corn – 180 g;
• cheese, avocado - for serving.

Manufacturing

Sauté the onion pieces in olive oil with the addition of pureed garlic for 3-4 minutes. Add the minced meat to the onion fry and fry it. While the minced meat is ready, chop both types of peppers along with the tomatoes. Fry the cooked vegetables in a separate pan until half cooked. Mix vegetables with meat, add legumes, spices and tomato paste. Fill the contents of the pan with water and cook for 15 minutes. Serve the finished soup with wheat tortillas, grated cheese and avocado pieces.

Mexican soup in a slow cooker

Cooking: 30 minutes

The now prestigious state Mexican cuisine, most of whose dishes come to us from ancient times, is represented by an abundance of recipes with juicy and colorful flavors. Let's not lag behind fashion and prepare Mexican tomato soup in a slow cooker.

Recently, spicy soups, the main ingredient of which is beans, have become very popular. A lot can be said about the usefulness of this product. Zinc, iron, protein, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) - this is an incomplete list of all benefits. With constant consumption of this type of legume, you can cleanse the body and improve digestion. Beans can even replace meat, so they are satisfying.

But the main trump card of beans is its taste. And it doesn’t matter at all what type of bean is – snow-white, reddish, or young green beans. It's all very tasty. Beans are easy to make. The only rule is not to overcook, so as not to get a hard and fibrous product.

Mexican tomato soup fits perfectly into the diet in the winter, and especially in the spring, when the lack of vitamins is especially noticeable. Naturally, you shouldn’t bother making this dish at other times. It is nutritious and low-calorie, so it will not harm those who care about their own figure.

Making tomato soup in a slow cooker will greatly facilitate the process, and the dish will become even tastier and richer.

Well, let's start making it. I assure you, Mexican tomato soup will not leave anyone indifferent!

Ingredients for making Mexican soup

• Tomatoes in their juice – 500 g
• Canned corn – 200 g
• Corn oil – 3 tbsp. l.
• Greenish green beans – 200 g
• Garlic – 5 cloves
• Dark ground pepper – 4 pcs.
• Potatoes – 4 pcs.
• Dried oregano – 1 tsp.
• Cumin seeds – 1 tsp.
• Ground hot reddish pepper – 1 pinch
• Purified water – 4 tbsp.
• Salt – 1 pinch

Mexican soup recipe

To make Mexican soup we will use canned tomatoes and corn. If it's in season, you can use the freshest vegetables.

Pour the tomatoes into a high container and heat for 1 minute in the microwave at low power.

Peel the garlic and pass through a press.

For the soup we will use spices: dried oregano, cumin seeds and ground hot reddish pepper.

Add spices and chopped garlic to the heated tomato puree.

Beat with a blender until smooth.

Pour the prepared tomato-spicy mixture into the multicooker bowl, since we will continue preparing the soup there.

Now you need to peel the potatoes and cut them into medium cubes.

Add potatoes to the slow cooker.

Add corn oil, water, salt and dark peppercorns there. Set the multicooker to “Stew” mode for 15 minutes until the potatoes are ready.

To make Mexican tomato soup, we also need green beans. We will use frozen.

Add beans and canned corn to the slow cooker (drain the brine from the corn first) and continue cooking in the same mode for another 10 minutes.

Mexican tomato soup in a slow cooker is ready! It came out quite rich, fragrant and spicy. You can add tortilla pieces before serving.

Mexican spicy chicken soup

Pasta in summer

Shawarma for . concerned.

Tangerine Turkey

Julienne nests

Salad with cabbage and herring

Mexican Spicy Chicken Soup is a spicy, slightly spicy, thick tomato soup with chicken and beans.

Very easy to make, especially since most of the ingredients are sold ready-made. Such a soup does not require a huge amount of labor, and any person, even one very far from cooking, can prepare it.

Ingredients

general information

Total production time

1 h

Active production time

30 minutes

Complexity

Easy

Number of servings

Kitchen

Step-by-step recipe with photos

Place the chicken breasts in a saucepan and fill with cool water. approximately 2.5 liters. Add salt to taste. Bring to a boil, carefully remove the noise (foam), add a small onion, peeled and cut in half, dry or fresh parsley (fresh is better), and peppercorns.

Cook the chicken breasts over low heat for about 40 minutes. If you already have prepared chicken broth and there are still cooked chicken breasts in this broth, then skip this step and immediately move on to making the soup.

About 20 minutes after starting to cook the broth, we will begin making the soup itself.

Finely chop the onion.

Also finely chop the garlic. We chop it specifically; a garlic press will not work.

In another pan, heat a little vegetable oil and add chopped onion and garlic.

Stirring, lightly fry the vegetables over medium until the onion begins to become transparent.

Add chili flakes, basil and oregano, add a little salt.

Stir and fry everything together for about a minute and a half to two.

Then add a full package of passata to the pan - pureed tomatoes (not tomato paste, but specifically tomatoes in their juice) or tomatoes in chunks in their juice - added pureed tomatoes. We also add cooked beans and corn.

Stir, bring to a boil over medium heat and cook for 5-7 minutes.

Add finely chopped tomato to the soup.

At this point, the chicken fillet is already cooked.

We take the fillet out of the broth and, using 2 forks, separate the fillet into fibers.

Place chicken fillet in a saucepan with tomatoes and beans.

Mix everything carefully so as not to crush the whole tomatoes and let the soup simmer gently for 5 minutes. This is done so that the chicken begins to absorb the tastes and smells of the upcoming soup.

Then pour the strained broth into the pan, which came out after cooking the chicken breasts.

Bring the soup to a boil over low heat and simmer for 10-15 minutes, avoiding boiling.

There are probably two options for cooking this soup. The first involves immediately putting 100-150 grams of sour cream in a saucepan together with the broth and immediately cooking the soup with it.

This option only works in this case if you eat all the soup immediately after making it. It is not recommended to leave this soup with sour cream in the refrigerator until the next day, since there is a very high possibility that the soup will sour.

And the next day, the Mexican spicy chicken soup has time to brew and become much tastier. So, it’s still better not to put sour cream in the soup right away, but to add it specifically to the plates.

Turn off the heat, let the Mexican spicy soup stand for 10 minutes, then pour the soup into bowls, add chopped cilantro, sour cream and a little grated cheese.

The soup comes out very thick, rich, dense and tasty. Slightly spicy, but this spiciness does not burn, but delicately warms.

Bon appetit!

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