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Results 81 - 90 of 1,310 for mexican soups
Bring first 5 ingredients to ... broth. Boil; simmer 40 minutes. Add last 4 ingredients. Add chicken. Heat through. This soup gets better with age!
Cook and stir ground beef, ... (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips if desired. About 9 cups soup.
In 5-quart Dutch oven, brown ground beef, drain. Add next five ingredients and mix well. Bring just to a boil. Reduce heat; simmer ...
Cook beef in large saucepan over medium heat, breaking into chunks, until partially browned. Add onion, salt and pepper; stir until meat is ...
Be sure all vegetables are ... and chill overnight. Serve soup cold with a dollop of sour cream on top of each serving. Pass croutons in a bowl.
In a 5-quart Dutch oven, brown ground beef; drain. Add taco seasoning mix, tomato juice, chili beans, frozen vegetables, and tomato paste; ...
Combine all ingredients including the ... Simmer 1 1/2 to 2 hours until all flavors blend. If soup is too thick add more water. Makes 15 cups.
Mix pasta and cooking oil ... and simmer until done, stirring often. If the soup is too thick, add more water. Add cooked chicken or hamburger.
First cook chopped up beef in deep pan with cooking oil until lightly brown, then pour water about 4 or 5 cups or more, it depends. Cook ...
Place onion, carrots, celery and butter in a 2-quart glass bowl. Microwave on high for 4 minutes. Stir in flour, spices, sauce, broth, milk ...
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