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Results 51 - 60 of 1,310 for mexican soup
Wash the beans and pick out rocks. Place beans with all ingredients (except vinegar) in 3 quarts of water in heavy pot. Bring to a boil and ...
In 6 to 8-quart kettle, combine whole chicken, water and onions. Cover, bring to a boil, then reduce heat to simmer. Cook until meat pulls ...
Boil chicken with water, onion, celery, salt and pepper. Simmer 2 hours. Remove chicken to cool. Add tomatoes, carrots, onion and bouillon ...
Combine all ingredients, bring to a boil. Cook 5 minutes. Remove from heat and cover saucepan. Let it stand, covered for about 15 minutes. ...
I heavily spice a chicken and bake it for 4 hours at 275 degrees and then use the broth; you may have to pour a can of chicken broth over ...
Pick over and wash beans and put in Presto cooker with water and salt. Pressure cook for 40 minutes according to instructions for your ...
Using a large pot, add chicken, quartered onion, carrots, bay leaf, 2 tsp. salt. Bring to a boil, then simmer 45 minutes. Cook chopped ...
Cook Pinto Beans with Ham Hock till done. Remove Ham Hock. Cook remainder of ingredients and add to beans and simmer about 30 minutes.
Heat oil in large, heavy ... tortilla chips in bowl and ladle hot soup over. Sprinkle with crushed red pepper to taste and top with shredded cheese.
In a large soup pot simmer the following in ... chili powder, etc.). Best made day before serving, refrigerated then heated when ready to serve.
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