Mexican Oatmeal Soup Recipes
MEXICAN OATMEAL SOUP
Yield 6 people
Number Of Ingredients 10
Steps:
- 1. Toast the rolled oats in a large heavy skillet over medium heat, stirring frequently, until they are brown but not burned. Set them aside in a bowl. 2. Heat the oil in the skillet; add the onion and garlic and sauté briefly. 3. Add the tomatoes, broth, salt, cayenne, and oats. Simmer for 6 minutes over medium heat. 4. Add the spinach and stir in until wilted. Grind pepper liberally over soup and serve immediately.
SUPER FAST MEXICAN SOUP
Steps:
- In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning., Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 998mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
OATMEAL SOUP
An unusual but hearty soup. If too thick, thin with more broth or water. With a slice of thick bread you can call this lunch.
Provided by Tebo3759
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
- Stir in oats, broth, tomatoes& tomato sauce.
- Bring to a boil.
- Reduce heat and simmer 5 minutes.
- Season and stir in milk.
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