OLD-FASHIONED ONION SOUP
This is a very tasty soup and very easy to make!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
- Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g
QUICK MEXICAN BEAN SOUP
It never hurts to have a few meals that you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chiles and chili powder give it some oomph. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.
Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 893mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.
20+ TASTY MEXICAN SOUP RECIPES (+SOPA DE FIDEO)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 7
Steps:
- Sauté the garlic, fideo, and onion in the oil until soft.
- Add all of the ingredients to the pot and cook for 10-15 minutes.
Nutrition Facts : Calories 312 kcal, ServingSize 1 serving
MEXICAN ONION SOUP
This sounds so wonderful, however, if I made a batch of this I'd be the only one in my house eating it. I'm placing it here for safe-keeping and hope that someone will prepare it and let me know just how good it is. I found this in Southern Living Magazine.
Provided by Hey Jude
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored.
- Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes.
- Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro.
- Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400° for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt.
Nutrition Facts : Calories 239.1, Fat 10.2, SaturatedFat 5.3, Cholesterol 20.9, Sodium 1741.5, Carbohydrate 21.8, Fiber 3.4, Sugar 5.2, Protein 16.1
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
MEXICAN TORTILLA SOUP
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.
Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
AMERICAN FRENCH ONION SOUP
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
- Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
- Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
- Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
- Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 31.7 g, Cholesterol 81.6 mg, Fat 29.7 g, Fiber 3.3 g, Protein 17.3 g, SaturatedFat 18.5 g, Sodium 1113.9 mg, Sugar 7.4 g
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
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20 BEST MEXICAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (9)Published Jul 16, 2021Category Recipe Roundup, Soup
- Mexican Lentil Soup. This vegetarian-friendly soup is packed to the brim with all kinds of veggies, spices, and more. It’s incredibly filling, and the tortilla strips give it a wonderful crunch that soup doesn’t always have.
- Chicken Enchilada Soup. Chicken enchilada soup has gained popularity in the past several years, but none of the canned versions come close to tasting as good as the homemade stuff.
- Mexican Meatball Soup. If you like thick, meaty soup with plenty of veggies, meatball soup, or albondigas soup, is the dish for you. As is true for most good soups, the ingredients list in the recipe is a little long, but most of what you need are seasonings, spices, and veggies.
- Mexican Vegetable Soup. Mexican vegetable soup is similar to any other vegetable soup. It has a vegetable broth base and plenty of garden-fresh veggies like carrots, onions, zucchini, green beans, and more.
- Black Bean Soup. Although it takes about 2 hours to cook, black bean soup couldn’t be easier to make. Aside from the beans and onions, all you need are lots and lots of spices and herbs.
- Mexican Pozole. Mexican pozole is a hearty, stick-to-your-ribs stew that contains meat, meat, and more meat. There is also hominy, chiles, and jalapenos, but the pork shoulder and broth are the main features of this dish.
- Mexican Street Corn Soup. If you’re looking for something to use up all that extra summer corn from your garden, consider making this creamy, tangy soup.
- Chicken Fajita Soup. If you take a recipe for pasta e fagioli and add chicken instead of sausage and rice instead of pasta, you’ll have something very much like chicken fajita soup.
- Slow-Cooker Sweet Potato Chocolate Mole Soup. Chocolate soup? Yes, please! Okay, so this soup has a lot more going on than just the chocolate. However, it does contain both chocolate and tequila, so it gets an A+ in my book.
- Chicken Tortilla Soup. I never knew how much I loved Trisha Yearwood until I started using her recipes. I’m not saying she’s not a talented singer because she is, but this woman was born to cook.
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