#mexicansoup

[tasteandcraze]

Creamy Chicken Tortilla Soup Recipe

[mexicanketojourney]

HUBBY’S LUNCH (Español⬇️) Well I finally used my Instapot for something other than hard boiled eggs. ▫️ Hubby requested beef soup and reminded me that I have an Instapot. I followed the caldo de res (beef and veggie soup) recipe by @myberrymaple and omitted the potatoes and corn. ▪️ LONCHE PARA MI ESPOSO Bueno, finalmente utilicé mi Instapot para algo más que huevos hervidos. ▫️ Mi esposo pidió caldo de res y me recordó que tengo un Instapot. Seguí la receta de caldo de res de @myberrymaple y omití las papas y el elote. . . . #instapot #caldoderes #beefsoup #ketosoup #mexicansoup #ketomexican #mexicanketo #hubbyapproved #hubbyslunch #lunchforhubby #mexicanketojourney https://www.instagram.com/mexican_keto_journey/p/Bw573eagqTN/?utm_source=ig_tumblr_share&igshid=ole5ilgt2r4u

[tasteandcraze]

Creamy Chicken Tortilla Soup Recipe

[starstuffblog]

willow

[diploutticus]

Enjoy the hearty and tasty Mexican Corn Soup that is easy to make in the crockpot. This hearty soup is full of corn, black beans, and a mix of spices that make it a filling and cozy meal. Add melted cheese and fresh cilantro on top to make it taste even better!

Ingredients: 1 lb frozen corn kernels. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes with green chilies. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo, seeds removed and finely chopped. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. 4 cups vegetable broth. Salt and pepper to taste. 1 cup shredded Mexican cheese blend. 1/4 cup fresh cilantro, chopped for garnish. Tortilla chips optional, for serving.

Instructions: Put frozen corn, black beans, diced tomatoes, onion, garlic, red bell pepper, jalapeo, cumin, chili powder, smoked paprika, and vegetable broth in the crock pot. Add pepper and salt to taste. Mix things together well. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Add the mixed shredded Mexican cheeses about 15 minutes before serving and mix them in until they melt and are fully mixed in. Serve hot with fresh cilantro on top. If you want, you can serve it with tortilla chips for extra crunch.

Prep Time: 15 minutes

Cook Time: 360 minutes

Compagnie compost

[kurokawasudo]

A hearty and flavorful keto-friendly twist on traditional chicken enchilada soup, using cauliflower rice and black soybeans as low-carb alternatives. This soup is packed with Mexican-inspired flavors and perfect for a cozy meal on a chilly day.

Ingredients: 1 lb chicken breast, cooked and shredded. 2 cups cauliflower rice. 1 can 15 oz black soybeans, drained and rinsed. 1 can 10 oz red enchilada sauce. 4 cups chicken broth. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional toppings: sliced avocado, shredded cheese, sour cream, cilantro.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Add the black soybeans, cooked chicken, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and pepper. Stir everything together. Bring to a simmer, then let it cook for 15 to 20 minutes, stirring every now and then. Make the seasonings taste better. If you want, you can serve it hot and top it with sliced avocado, shredded cheese, sour cream, and cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

DLSMith

[tilvarosh]

Riverside Library

[gronn-ulv]

This Mexican Street Corn Soup tastes like elote and is rich and creamy, with sweet corn, spices, and cotija cheese.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups corn kernels fresh or frozen. 1 tsp cumin. 1 tsp chili powder. 6 cups chicken or vegetable broth. 1 cup milk. 1 cup cotija cheese, crumbled. 1/2 cup sour cream. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. Add the chili powder, cumin, and minced garlic and stir them in. Cook for one to two minutes. After you add the corn kernels, cook for 5 more minutes. Add the broth and bring it to a slow boil. Wait 15 to 20 minutes and then serve. Using an immersion blender, blend some of the soup to keep the chunky texture. Add the sour cream, milk, and cotija cheese and mix well. Add pepper and salt. Simmer for another 10 minutes, stirring every now and then. Add fresh cilantro and lime wedges on top and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

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