Free Online Recipes

1 pound cubed chicken breast (browned)
1 can Fiesta nacho cheese soup
1 can cream of chicken soup
1 soup can milk
1 can enchilada sauce (mild only)
Crushed tortilla chips
Shredded cheddar cheese

DIRECTIONS:

Brown chicken breast and set aside. Combine all the other ingredients except the tortilla chips and cheddar cheese

Bring to a boil over low heat, it burns very quickly, so stir at all times. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup.

2 lbs. lean ground beef
1/2 cup chopped onion
1 (6 oz.) can tomato paste
1 can cream of mushroom soup
1 can chicken and rice soup
16 ounces shredded Cheddar cheese
1 clove garlic
1 jar taco sauce
1 sm. can chopped green chili peppers
1 pkg. flour tortillas

DIRECTIONS:

Brown meat, onions and garlic. Drain. Add remaining ingredients except tortillas and cheese. Simmer for 5 minutes. Pour a small amount of the mixture into the bottom of a slow cooker. Next add a tortilla and top it with a small amount of grated cheese.

Continue to layer the mixture with a tortilla and cheese until all ingredients are used. Cook on low 3 to 4 hours.

1/4 cup olive oil
12 corn tortillas, cut into strips
1 cup Italian style peeled tomatoes
2 cloves garlic, chopped
1/2 cup onion\cooked, chopped
2 dried pasilla peppers
4-1/4 cups chicken stock
2 Tbsps. epazote or cilantro, chopped
1 avocado, peeled and sliced
2 oz. pork rind, optional
1 cup Crema Mexicana or heavy cream
1/4 lb. Monterey Jack cheese, shredded

DIRECTIONS:

Heat oil in a heavy skillet over medium high heat. Fry tortilla strips until brown. Remove with a slotted spoon. Drain on paper towels and set aside. Combine tomatoes, garlic and onion in a food processor or blender. Process until smooth. Sauté peppers in same oil 2-3 minutes or until lightly browned. Remove peppers from oil and set aside. Stir tomato mixture into oil. Cook 5 minutes. Stir in stock and bring to a boil. Add fried tortillas and epazote. Season with salt and pepper to taste. Boil 2 minutes. Remove from heat. Serve hot soup topped with fried peppers, sliced avocado, pork rind, a spoonful of cream and sprinkled with shredded cheese.

2 corn tortillas, cut into 2 x 1/2 inch pieces
1/3 cup onions, chopped
1/4 cup jalapeno peppers, chopped
4 cups low sodium chicken broth
1 cup shredded chicken or turkey or other left over meat
1 large tomato, chopped
2 tablespoons fresh lime juice
4 slices limes (to garnish)

4 servings

45 minutes 15 mins prep

DIRECTIONS:

Spray a skillet with lite olive oil and fry the tortilla strips until brown& crisp, drain on paper towel.
Spray the pan again and saute the onions& chilis until tender but not brown.
Add broth& turkey (whatever), cover and simmer for 20 minutes.
Add tomatoe, simmer 5 more minutes, stir in the lime juice.
Taste and adjust the seasoning.
Ladle into hot bowls, add tortilla chips and garnish with a slice of lime.

1/4 cup olive oil
1 1/2 cups sweet corn (fresh)
1 onion, diced
6 cups chicken broth
1 dried chipotle chile
2 chicken breasts, grilled and sliced
3 roma tomatoes, peeled, seeded and diced
0 2 small avocado, peeled, seeded and cubed
2 limes, juiced
salt and pepper
1/2 lb fried corn tortilla strips
1 lime, cut into 6 wedges
1/2 cup sour cream
1/2 cup cilantro, chopped, divided

6 servings

50 minutes 30 mins prep

DIRECTIONS:

Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
This is the exact recipe — I prefer to put avacado in just before serving — so it is not warmed.

1 lb ground beef
2 (16 ounce) jars of favorite chunky salsa
2 (14 1/2 ounce) cans beef broth
1 (7 ounce) can kernel corn, undrained
shredded cheddar cheese
crushed tortilla chips
sour cream
chopped green onions

9 servings

35 minutes 15 mins prep

DIRECTIONS:

- In a large pot over medium heat cook ground beef until browned and crumbly.
- Add salsa, broth and corn. Cook until mixture comes to a boil. Reduce heat and simmer just until heated through.
- Top the soup with all or some of your favorite toppings and enjoy.

1 1/2 lbs lean ground beef
3 tablespoons chopped cilantro
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon hot sauce
salt and pepper
2 medium onions, chopped (about 2 cups)
4 cloves garlic, minced
4 tablespoons vegetable oil
2 (4 ounce) cans green chilies, chopped
2 (15 ounce) cans Italian-style stewed tomatoes, chopped,reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce, to taste
1/2 cup all-purpose flour
1 cup chicken stock
salt and pepper

8 servings

1 hour 15 minutes 30 mins prep

DIRECTIONS:

Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
Form into 1-ounce balls.
Heat oil in skillet over moderate heat.
Cook until brown on all sides, about 5 minutes.
Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
Add onions and garlic and cook for 5 minutes over low heat until translucent.
Add chiles and cook 2 minutes.
Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
Simmer for 15 to 20 minutes.
In a small bowl, combine flour and chicken stock.
Whisk into soup.
Bring back to a boil.
Reduce heat and simmer for 5 minutes.
Add meat balls and simmer an additional 5 minutes.
Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.

1 lb. lean ground beef, browned & drained

DIRECTIONS

In a large soup pot simmer the following in about 6 cups water: 5-6 peeled carrots, sliced or diced 2 sliced onions
When the vegetables are tender, add the soup meat to the pot. Then add: 2 (1 lb.) cans stewed tomatoes 2 (1 lb.) cans pinto or chili beans (or 1 of each) 1 env. taco seasoning

Stir and simmer an hour or longer. Taste soup and adjust seasoning (salt, pepper, chili powder, etc.). Best made day before serving, refrigerated then heated when ready to serve.