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Caldo De Pollo (Mexican Chicken Soup)
Soup Mexican

Caldo De Pollo (Mexican Chicken Soup)

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
  3. 3 Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
  4. 4 Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
  5. 5 Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

By Beth Alberts

Spicy Tortilla Bean Soup
Soup Mexican

Spicy Tortilla Bean Soup

4.8

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
  2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Slow Cooker Chicken Tortilla Soup
Soup Mexican

Slow Cooker Chicken Tortilla Soup

4.7

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
  3. 3 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  4. 4 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
  5. 5 Cut tortillas into strips, then spread on a baking sheet.
  6. 6 Bake in the preheated oven until crisp, 10 to 15 minutes.
  7. 7 Sprinkle tortilla strips over soup before serving.

By Elena

Healthier Slow-Cooker Chicken Tortilla Soup
Soup Mexican

Healthier Slow-Cooker Chicken Tortilla Soup

4.6

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
  2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Chicken Tortilla Soup
Soup Mexican

Chicken Tortilla Soup

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
  3. 3 Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
  4. 4 Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
  5. 5 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

By Star Pooley

Albondigas Soup II
Soup Mexican

Albondigas Soup II

4.6

Prep
Cook
Total

Instructions

  1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Spicy Chicken and Hominy Mexican Soup
Soup Mexican

Spicy Chicken and Hominy Mexican Soup

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
  2. 2 Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

By HG Little Chef

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Spicy Slow Cooker Black Bean Soup
Soup American

Spicy Slow Cooker Black Bean Soup

4.3

Prep
5 min
Cook
360 min
Total
365 min

Instructions

  1. 1 Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.
  2. 2 Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

By TOOBUSY2

West African Peanut Soup
Soup African

West African Peanut Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  4. 4 Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.

By PIETOGO

Chicken Soup With Black Beans and Corn
Soup American

Chicken Soup With Black Beans and Corn

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
  3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Smokey Butternut Squash Soup
Soup American

Smokey Butternut Squash Soup

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
  2. 2 Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
  3. 3 Bake in the preheated oven until squash is tender, 30 to 40 minutes.
  4. 4 Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
  5. 5 Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  6. 6 Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

By TheStarvingMusiciansKitchen

Vegan Black Bean Soup
Soup American

Vegan Black Bean Soup

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.
  3. 3 Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.
  4. 4 Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.
  5. 5 Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.

By YCHRISTINE

Double-Butternut Squash Soup
Soup American

Double-Butternut Squash Soup

3.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
  2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
  3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Cindy's Snappy Sensational Superfood Soup
Soup American

Cindy's Snappy Sensational Superfood Soup

3.9

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
  2. 2 In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
  3. 3 Cover the cooker, and cook on High for 8 hours.

By CJ

Mom's Best Ham and Bean Soup
Soup American

Mom's Best Ham and Bean Soup

4.6

Prep
10 min
Cook
85 min
Total
175 min

Instructions

  1. 1 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
  2. 2 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
  3. 3 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.

By Sharon Hill

Spicy Pork Tenderloin
Mexican

Spicy Pork Tenderloin

4.5

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
  2. 2 Preheat the grill to medium heat.
  3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

Mexican Gravy
Mexican

Mexican Gravy

3.4

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
  2. 2 Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

By tpf2005

Dee's Roast Pork for Tacos
Mexican

Dee's Roast Pork for Tacos

4.6

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
  3. 3 Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

By RMARMOLEJO

Homemade Taco Seasoning
Mexican

Homemade Taco Seasoning

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Praline Cinnamon Tortilla Chips
Appetizer Mexican

Praline Cinnamon Tortilla Chips

3.9

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
  2. 2 Pour canola oil into a separate bowl.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
  5. 5 Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

By Morgiana Gillfillian

Oven-Roasted Corn on the Cob
Side Dish Mexican

Oven-Roasted Corn on the Cob

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.
  4. 4 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
  5. 5 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

By fickerco

Southwestern Style Fifteen Bean Soup
Mexican

Southwestern Style Fifteen Bean Soup

3.7

Prep
15 min
Cook
480 min
Total
975 min

Instructions

  1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Spinach Whole Wheat Quesadillas
Lunch Mexican

Spinach Whole Wheat Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Vegan Enchiladas
Mexican

Vegan Enchiladas

3.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
  3. 3 Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

By cuppycake0709