In which I demonstrate making a dry mix tomato soup. The recipe follows: 1 Tbs. plus 1 tsp. cream soup base mix 1/4 tsp. butter buds 1/4 tsp. dry, crushed ba…
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Question by candice: Good taco or enchilada soup recipes?
anyone have a good recipe for taco or enchilada soup??
Best answer:
Answer by momof2sweeties
CHICKEN ENCHILADA SOUP
4 cans cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 – 6 chicken breast halves, cooked and shredded
1 pt. Half & Half
2 c. milk
Salt and-or chili powder to taste (optional and I never use it)
Mix everything together and heat thoroughly. Serve as a main dish with crushed tortilla chips. This makes a lot. I also use skim milk to make it a little less “fatty”.
TACO SOUP
1 lb ground beef
2 cans whole kernel corn (drained)
2 cans Mexican style tomatoes
2 cans Ranch style beans
1 pkg Ranch mix
1 pkg taco seasoning
Cook ground beef and drain. Add all ingredients and let simmer for 20 minutes or until it thickens.
This dish can also be prepared like a taco salad.
Tortilla chips topped with taco Soup, cheese, lettuce, sour cream and taco sauce or simply eat as a soup with tortilla chips.
Add your own answer in the comments!
poof de buna!
Cream Soup Base Mix: 2 cups instant nonfat dry milk powder 10 Tbs.
cornstarch 1/2 cup potato flakes 1/4 cup chicken bullion granules 2 Tbs
dried vegetable flakes 1 tsp onion powder 1/2 tsp marjoram 1/2 tsp garlic
powder 1/8 tsp white pepper Buzz it all up in a blender until vegetable
flakes are all finely chopped. Store in an airtight container, in a cool
dry place for up to a year. To make this more or less vegetarian replace
the chicken bullion granules with vegetable bullion.
:0
@docsimonson Easy…. HARDTACK AND CHEESE RECONSITUTED soaked and grilled
@80spodcastchannel I’m thinking more dry milk powder and butter buds and
less cream soup mix! The grilled cheese would work if I can figger out how
to dehydrate it!
dear doc, may i know what is this “cream soup base” ? would u please mail
me the ingredients u have used in dry mix cream of tomato soup. my email is
amitd8@ymail.com is it possible to make this a vegetarian soup?
grilled cheese sangwich and I think your on point for sure
Chili’s Chicken Enchilada Soup
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cubed
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
–copykat.com
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Taco Soup
1-1½ lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
Tortilla Soup Recipe
http://www.texmextogo.com
Ingredients:
1 medium onion chopped
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tbsp. Oil
2 pounds stew meat, optional
1 14oz. can tomatoes
1/2 jar Tejano salsa (click here to order)
1 10 1/2 oz. can beef broth
1 10 1/2 oz. cans water
1 10 3/4 oz. can chicken broth
1 10 3/4 oz. can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
4 tortillas, cut in 1″ squares
1/4 cup grated Cheddar cheese
Directions:
Saute the first 5 ingredients in a large skillet.
Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!
Serves 6-8.