Mexican Bean Soup Recipe

 

 

 To make this Mexican Bean Soup, you need:

Ingredients

Serve: 14-16 persons

• 2 pounds ground beef
• 1 medium onion, chopped
• 4 cups water
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (15-1/2 ounces each) hominy, drained
• 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies
• 2 envelopes taco seasoning
• 1 envelope (1 ounce) original ranch dressing mix
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• Shredded cheddar cheese and sour cream, optional

Directions

1. Cook beef and onion over medium heat until meat is no longer pink in a Dutch oven; drain. 
2. Add the next 10 ingredients; bring to a boil. 
3. Reduce heat; cover and simmer for 30 minutes. 
4. Garnish with cheese and sour cream if desired. 

 

Mexican Tortilla Soup Recipe

 To make Mexican Tortilla Soup, you need:

Ingredients

Serve: 6 persons

• 1 medium dried ancho pepper, seeded and chopped
• 1 cup water
• Oil for deep-fat frying
• 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
• 1 small onion, sliced
• 4 garlic cloves, peeled
• 1 can (14-1/2 ounces) whole tomatoes, drained
• 6 cups vegetable or chicken broth
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper, optional
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 large avocado, peeled and diced
• 1 medium lime, sliced and quartered

Instructions

1. Combine the ancho pepper and water in a small bowl; let them stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside.
2. Heat 1 in. of oil to 350°F in a large saucepan. Add half of the tortilla strips; cook and stir until golden brown. Remove them with a spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside.
3. Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and pepper with low heat until onion is golden brown. It takes about 7 minutes. Remove from the heat and let it cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth.
4. Return mixture to the pan. Cook, uncovered, with medium heat for 10 minutes or until mixture has thickened. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
5. Add the cilantro, salt and cayenne. Divide cheese and avocado into six bowls; top with the soup, tortilla strips and lime.
6. Enjoy them!