In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
In a large pot, add minestrone soup, Ranch style beans, stewed Mexican tomatoes, whole kernel corn and water.
Saute onion, celery and ground meat.
Drain well and add to minestrone soup mixture with chili powder.
Mix all together in soup pot.
Warm on medium high heat.
Serve with tortilla chips and sour cream.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Combine tomatoes, tomatoes with green chiles, corn, tomato soup, vegetable soup and chili
in large pot and mix well. Bring to a simmer over medium heat, stirring frequently. Layer cheese, sour cream and chips in individual bowls. Ladle hot soup over top. Makes 12 servings.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Mix and heat chicken and rice soup with can of Ro-Tel.
Pour over Ranch Doritos chips and top with shredded Cheddar and Monterey Jack cheese.
Serves at least 6 people.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
Brown meat and onions in Dutch oven on medium heat.
Add all other ingredients.
When hot, cut heat back to low and simmer (very low); let simmer for at least 3 to 4 hours.
Serve with cornbread or thin tortilla chips, breaking a few at a time on top of soup when served.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
Add more Menudo Mix and salt if desired to your taste.
Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!
Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours.
Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour.
Serve with corn tortillas and limes if desired.
GET all ingredients needed for recipe and place in work station
then ladle in the hot soup.
Notes:
- For extra
ortillas and add to soup and bring soup to a boil until
Clean tripe of fat.
Boil in 2 quarts of water for 30 minutes. Add Menudo spice and boil for 30 minutes.
Drain hominy and add to mixture.
Simmer about 20 minutes.
To serve, put onions in a separate bowl, put lemons in a separate bowl.
Sprinkle onion on top of Menudo.
Squeeze lemon in Menudo.
Eat with tortilla. Traditional for Saturday and Sunday morning (hangovers).
Preheat oven to 350 degrees. Mix all of the ingredients for the crust together. The batter will be lumpy. Spread into a 9x9 casserole dish. In a large frying pan brown the ground beef and drain the fat out. Add the chopped onion and cook until clear. Add in the remaining bean mix ingredients and cook until hot. Spoon the bean mixture onto the batter. Cook in the oven for 30 minutes. In the last 15 minutes of cooking you can add shredded cheese to the top for added flavour. For a large 9x13 casserole just double the recipe.
thyme and oregano. Let the soup simmer on low heat for
sticky dough.
Bring soup to a boil over medium