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Heat oil in a Dutch oven and sauté the ground beef. Then, add just a touch of taco seasoning to season the meat. Chop the onion and cube the pepper and tomatoes. Add the vegetables, remaining ingredients, and seasoning to the cooked ground beef. Simmer on low for 12-15 minutes, and then serve hot.

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To do this: Cool the soup completely, then add to freezer bag removing as much of the air as possible. This soup lasts 3-5 days in the fridge. "Estrella" means "star" in Spanish. If you can't find this star pasta with all the other pastas, look for it in the Hispanic / Mexican section.

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The chili powder, fire-roasted tomatoes, jalapenos, and pepper bring the heat. This soup has it all. 2. Chicken Enchilada Soup. Chicken enchilada soup has gained popularity in the past several years, but none of the canned versions come close to tasting as good as the homemade stuff. It's cheesy, thick, and creamy.

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Blend the tomatoes, garlic, onion, bouillon, and water in a large blender on high until completely smooth. Heat the olive oil in a medium pot or Dutch oven over medium-high heat. Add the carrots and saute for 2 minutes. Pour in the blended tomato mixture and cook for 3 minutes, stirring occasionally.

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Heat the olive oil in a large pot over medium heat; add the ground beef, onion, and bell pepper and saute until the meat is cooked through. Drain off the grease. To the meat, add the garlic, beef broth, tomatoes, grated zucchini, black beans, corn, salsa, and taco seasoning. Cook on medium heat for 4-5 minutes.

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At MexGrocer we also sell traditional alcoholic drinks like Tequila and Mezcal, as well as the ingredients to make fantastic meals with nopales - cactus leaves and frijoles - Mexican beans. Order our unique Mexican food and ingredients online today and get free delivery for orders over £35 in the UK!

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FYI: You might also hear this recipe referred to as "Caldo de Frijol.". Heat oil and cook the chorizo for 2-3 minutes. To the pot, add the onion and garlic. Cook for 1 minute more. Add the bean mixture from the blender. Drain the other can of beans and add it to the pot.

This traditional Sopa Azteca (Tortilla Soup) recipe is made with a

Sonoran-Style Potato, Cheese, and Tomato Soup. Caldo de queso is a classic Sonoran soup made with potatoes in a tomato broth with cubes of queso fresco. As the queso warms, it keeps its shape, but.

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This meatless soup is healthy, hearty, and can be made in around 30 minutes! Recipe: Haute and Healthy Living. Caldo de Pescado is a delicious Mexican fish soup very popular during the Lent season. Is made of tender fish and vegetables simmered in a hearty broth made of chilies, tomatoes, and spices.

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Step 1- Make the soup base. Heat a small amount of cooking oil in a large cooking pot and place over medium-high heat. Add finely chopped onion and minced garlic into the oil and cook until soft and fragrant. Add crushed tomatoes, the black beans, corn, and the chicken broth and water into the pot.

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Add broth, stir to scrape up any browned bits that are stuck to the bottom of the pot (flavor!) and bring to a boil. Cover, reduce heat to a simmer, and cook until vegetables are very tender, about 15 minutes. Transfer to a blender or use a stick blender and blend until smooth. Be careful if you are using a blender!

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Heat oil in a large stock pot. Saute the carrots for 2 minutes. Add the onions. Cook for 1 minute. Rinse the lentils and add to the pot. Add water, garlic, salt, and bay leaf. Cook for 25 minutes. Add tomato sauce. Cook for an additional 10 minutes, or until lentils are soft.

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Combine canned tomatoes, onion and garlic in a blender. Blend until smooth. Warm olive oil in a medium skillet and add fideo noodles. Cook over medium-low heat, stirring regularly, until all pasta noodles are golden brown. Remove from heat. Combine tomato mixture, chicken broth and the noodles in a medium saucepan.

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Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge. Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove). Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir.

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Recipe Tips. Vegetarian. Leave out the shredded chicken and use vegetable broth. Smooth and creamy texture. Add ½ cup whipping cream at the end and let cook for a few additional minutes. Thicken the soup by simmering it longer and allowing the juices to evaporate. If the soup is too thick, add more broth.

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Add the olive oil and cook until the pasta turns golden brown, about 3-4 minutes. Add the chicken broth in as well as salt and the tomato mixture. Pressure cook on high for 2 minutes. On the stovetop: In a large stock pot, heat the olive oil on medium high heat.