How To make Tex's Shrimp Enchilada Soup
1 lb Unpeeled medium-size fresh p
5 c Chicken broth
4 oz Tortilla chips
2 cn (4 1/2-oz.) chopped green
- chiles, undrained 1 cn (10-oz.) diced tomatoes and
- green chiles, undrained 2 tb Butter or margarine
1 md Onion, chopped
2 Garlic cloves, minced
1 c Sour cream
1/4 c Chopped fresh cilantro
Shredded mozzarella cheese Shredded cheddar cheese Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes. Set aside. Melt butter in a large skillet over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately.
How To make Tex's Shrimp Enchilada Soup's Videos
Creamy Chipotle ENCHILADAS are so easy to make | Easy Chipotle Cream Sauce Recipe
Today I am going to show you a very easy recipe for creamy chipotle enchiladas. These are so convenient when you need to make dinner. To make this a quick recipe, you can use rotisserie chicken. The cream sauce only takes 4 ingredients and is versatile. This is gonna be good!
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⭐️ Tex-Mex ENCHILADAS
INGREDIENTS
1 1/2 to 2 lbs boneless skinless chicken breast
1 Tbsp chicken bouillon powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cracked black pepper
1 cup water
10 to 12 corn tortillas
5 oz Oaxaca cheese
*SAUCE*
8 oz softened cream cheese
2 to 3 Tbsp chopped chipotle peppers in Adobo sauce
1 tsp chicken bouillon powder
1/2 tsp paprika
3/4 to 1 cup water
The Easiest Chipotle Enchiladas To Make
How To Make Enchiladas on the stovetop
Cheesy Chicken Enchilada Soup
Quick and easy cheesy chicken enchilada soup can be made on the stove in 30 minutes or in a slow cooker if you're going to be gone all day. Find the recipe at RestlessChipotle.com
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My Go To TEX-MEX BEEFY ENCHILADAS: Fast & Easy Enchilada Recipe
This one is a 11/10 for sure! This enchilada recipe is fast, easy and super delicious it will forsure become not only yours but everyone’s favorite!
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✅ tip
Skim the top of the beef gravy to remove the excess oil
Ingredients:
For the enchiladas
Whit corn tortillas
Oil for frying
Medium cheddar cheese
For the beef chili gravy sauce
1/2 onion;small diced
2 minced garlic cloves
1 lb ground beef (80/20)
2 tsp ground cumin
2 tsp oregano
2 tsp black pepper
Salt to taste I used 1 1/2 tsp
3 1/2 unsalted beef broth
2 tbsp tomato paste
3 tbsp New Mexico chili powder
1 1/2 tsp paprika
1 1/2 tsp cayanne pepper
4 tbsp APF (all purpose flour)
1 serving of love????
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Recipes in Spanish:
#texmex #enchiladas #beefenchiladas
The Best Enchiladas Rojas Recipe | Red Chicken Enchilada Recipe
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Spicy Tortilla Chicken Soup - Everyday Food with Sarah Carey
Take your chicken soup to the next level with a few simple steps. Chili powder and tomatoes transform basic broth into this Tex-Mex favorite -- plus it gets loaded with tasty toppings like avocado and crispy tortilla strips. What are you waiting for? Make this easy flavor-packed soup tonight!
(Recipe):
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Mexican Tortilla Soup - Everyday Food with Sarah Carey
Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
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