|Chile Pepper Fever|
|by Susan Hazen-Hamm|
Highly recommended. Chile Pepper magazine. "From chili cook-offs to a little chile art appreciation, this satisfying book covers a lot of territory".
1 - 10 of 70 for chile soup
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Heat oil in ... top of the soup with shredded cheese ... the dollop of sour cream. This recipe is a deconstruction of the Chicken Enchilada Verde recipe.
Brown the ground beef in large Dutch oven. Drain grease. Add the remaining ingredients and simmer for 1 1/2 hours or until done. Makes a full pot for ...
Fry meat in the oil, brown all sides. Slice onion thinly and add; fry until onion is done. Add all other ingredients and cover them with water. Add ...
Fry meat. When almost done, add garlic. Then add remaining ingredients. Bring to boil for 3 minutes. Lower heat and let simmer about 2 hours.
This dish is ... carrots, celery, green chiles, ground red ... cup of onion and the cilantro. Serve with lime wedges and tortilla chips. Serving Size: 6
Brown meat with green onions, chili powder and garlic. Put all ingredients, except beans, in cooking pot and simmer 45 to 60 minutes. Stir in beans ...
Brown ground beef with onion in Dutch oven. Drain fat. Stir in tomato paste and stewed tomatoes. Break up tomatoes. Add water, beans, garlic, chili ...
Saute the onion in butter until soft; add chile and tomatoes. Cook ... until melted. Stir in broth, Half and Half, cayenne, and salt to taste. Do not boil.
Follow instructions on back of soup box. After the soup has cooked add the other ingredients. Serve with tortilla chips, flour tortillas or corn bread.
Serves 6 to ... and ground red chile powder. Serve at once. Note: For a smoother version, puree soup in food processor before stirring in the milk and cheese.
Result Page: 1
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