It's a name brand and very easy to find, if you've never tried it or looked for it before.
Posted on 02/03/2010 8:57:13 AM PST by Patriot1259
This is a very flavorful soup that's so easy to make (perfect for the middle of the week)!
Ingredients:
1 lb. ground beef
1 large onion, chopped
1 can Mexicorn, drained
1 can black beans, drained
1 can Ro-tel tomatoes
1 package taco seasoning mix
2-3 cups water
(Excerpt) Read more at thecypresstimes.com ...
We have that about once a month. It is a favorite.
Mexicorn? Would that be corn with some green chili’s?
bttt
three cans chicken broth
two cups cooked, chopped or shredded chicken
one can rotel or one cup salsa
one can green chili enchilada sauce
one can cream of chicken soup
serve with sour cream and shredded cheese
My wife makes a chicken tortilla soup that is very similar. Fill bowl with soup, add tortillas, shredded mexi-cheese, a dab of sour cream and some cut up avacado chunks. Best soup ever.
Yes.
Sounds interesting.
And you posted this to Free Republic because?????
1 can of diced tomatoes
1 can of stewed tomatoes
1 can of Rotel tomatoes
1 can of whole kernel corn
2 cans of ranch style beans (or 2 cans beans of your choice)
1 can of yellow hominy
1 chopped onion
1 pound of ground beef
1 package of taco seasoning
Cook ground beef and onion together. Drain off all grease. Add to large stew pot with all ingredients in cans including juices. Simmer for at least a half an hour. Serve with shredded cheese, cilantro, and tortilla chips on top of soup bowl as desired.
Because ‘Southerners’ love Taco Soup. ...even new ones? :)
It’s Southern tradition to share recipes and stories over food. Thank you for posting
Ingredients
1/2 cup corn oil; 6 corn tortillas, cut into 1/4 inch strips
3 garlic cloves, sliced; 1 large onion, diced
2 dried chilies, preferably pasilla, stemmed, seeded, and sliced
3 fresh tomatoes, roasted
6 cups chicken stock; 1 cup shredded cooked chicken
2 tablespoons fresh lime juice
salt and pepper
1 cup chopped fresh cilantro leaves
1 cup cubed cheese, such as queso fresco, blanco or monterey jack
1 ripe avocado, peeled, pitted and sliced
Method:
* Heat the oil in a saucepan over med/high heat for a couple minutes. * Begin frying the tortilla strips in batches until golden brown and crisp. * Drain on paper towels and set aside. * Discard all but 2 tablespoons of the oil and turn the heat to medium. * Add garlic and onion, and saute until softened, about 5 minutes. * Add the chiles, tomatoes and half the tortilla strips and cook another 5 minutes. * Add the chicken stock and bring to a boil, simmer for 20 minutes. * Let the soup cool slightly, and then puree the mixture until smooth in blender or with immersion blender. * Return mixture to the stove over medium heat, stir in the chicken and heat through. Ladle into individual bowls. * Garnish with lime quarters to squeeze into the soup, cilantro, cheese, avocado, and tortilla strips. Crema Mexicana tastes good in this if you can get it.
The soup sounds really good.
Do you think it would be better to buy the canned Mexicorn or frozen?
I was thinking maybe roasting corn, and searing the chili’s on the bbq might be good. But then that really does take away the easy part.
It's a name brand and very easy to find, if you've never tried it or looked for it before.
these are the days of FELLOWSHIP.....
Sounds delish! I love affordable and easy meals. Spending all my time off from work in the kitchen is only fun when the whole family is home. Otherwise, it’s what can I throw together in a hurry, so I can clean-up and get to bed by 10:30. All the other recipes sound wonderful, as well. Thanks.
...and a WONDERFUL tradition it is. Long live the Steel Magnolias. I surely miss all of mine.
Soup makes me think of.
mmm mmm good
Which makes me think of.
mmm mmm mmm , Barack Husein Obama.
Now I’m not hungry anymore.
Theres nothing like freshly grilled chiles - a la farmers
market Saturdays in Santa Fe NM. They grill in a huge rotary
wire mesh drum while you wait. Best eaten immediately or
at lest within a couple of hours.
One problem with these soups is that the prepared seasoning mixes, and sauces are ALWAYS too salty for me. I’m looking into making my own homeade seasonings that will make the final product more palatable.
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