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Tomatillo Soup
Soup Mexican

Tomatillo Soup

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
  2. 2 Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
  3. 3 Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
  4. 4 Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.

By Holly

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

Cabbage Roll Soup
Soup European

Cabbage Roll Soup

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. 3 Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. 4 Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover.
  5. 5 Simmer until cabbage is soft and tender, stirring occasionally, about 20 to 30 minutes.

By Lillian S

Chicken and Potato Soup
Soup American

Chicken and Potato Soup

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
  2. 2 Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

By TD37

Keto Instant Pot Soup (Low Carb)
Soup American

Keto Instant Pot Soup (Low Carb)

4.6

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
  2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

By Carla nicole

Chicken Veggie Soup II
Soup American

Chicken Veggie Soup II

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
  2. 2 To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
  3. 3 Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

By Stephanie

Calypso Black Bean Soup
Soup American

Calypso Black Bean Soup

4.5

Prep
35 min
Cook
90 min
Total
125 min

Instructions

  1. 1 Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
  2. 2 Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

By Doug Matthews

Creamy Shrimp Bisque
Soup American

Creamy Shrimp Bisque

4.9

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
  3. 3 Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
  4. 4 Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
  5. 5 Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
  6. 6 Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
  7. 7 Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
  8. 8 Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.

By AFGLEZ

Lloyd's Healthy Chicken Zoopa
Soup American

Lloyd's Healthy Chicken Zoopa

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
  2. 2 Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

By Lloyd Newman

Zucchini Tomato Soup II
Soup American

Zucchini Tomato Soup II

4.5

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
  3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Cabbage Veggie Cream Soup
Soup American

Cabbage Veggie Cream Soup

4.4

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Wisconsin Native's Beer Cheese Soup
Soup American

Wisconsin Native's Beer Cheese Soup

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
  3. 3 Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
  4. 4 Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
  5. 5 Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
  6. 6 Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
  7. 7 Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
  8. 8 Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
  9. 9 Serve hot, topped with popcorn and reserved bacon.

By SAVVYHOSTESS

Easy Chicken Taquitos
Appetizer Mexican

Easy Chicken Taquitos

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
  3. 3 Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
  4. 4 Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  5. 5 Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.

By Sarah

Easy Quesadillas
Appetizer Mexican

Easy Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
  3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
  4. 4 Cut the quesadillas into triangles and serve.

By Cody

Real Nacho Cheese Sauce
Pantry Mexican

Real Nacho Cheese Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
  2. 2 Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

By leeleeb

Best Burritos
Dinner Mexican

Best Burritos

4.0

Prep
Cook
Total

Instructions

  1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
  2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
  3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Crunchy Corn Chip Tacos
Dinner Mexican

Crunchy Corn Chip Tacos

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
  3. 3 Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
  4. 4 Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

By Dakota's Dishes

Christopholofigus' Infamous Jalapeño Relish
Pantry Mexican

Christopholofigus' Infamous Jalapeño Relish

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.

By Christopholofigus

Chicken Enchilada Soup for the Stovetop
Dinner Mexican

Chicken Enchilada Soup for the Stovetop

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Southwest Baked Chili Dip
Appetizer Mexican

Southwest Baked Chili Dip

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large mixing bowl, combine Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce. Spread the mixture into a 9-inch pie pan.
  3. 3 Bake for 20 minutes, or until heated through. Sprinkle over the dish the remaining olives, chopped tomatoes and green onions.

By Ingrid

Roasted Tomato Salsa II
Dinner Mexican

Roasted Tomato Salsa II

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the broiler.
  2. 2 On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
  3. 3 Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

By Sara

Corn in a Cup (Elote en Vaso)
Appetizer Mexican

Corn in a Cup (Elote en Vaso)

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
  2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
  3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno

Micheladas with Tajin
Drink Mexican

Micheladas with Tajin

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
  2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Edamame Dip (Edamole)
Appetizer Mexican

Edamame Dip (Edamole)

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Hot Bean Dip
Appetizer Mexican

Hot Bean Dip

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Mix cream cheese and sour cream together in a medium bowl until well blended.
  4. 4 Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper sauce.
  5. 5 Transfer mixture to an 8x12-inch baking dish and sprinkle remaining Cheddar and Monterey Jack over top.
  6. 6 Bake in the preheated oven until dip is hot and bubbly and cheese is golden brown, 20 to 30 minutes.

By J Van Liere