Tag Archive: mexican soups


Enjoy the final days of fresh summer corn in this recipe

Spicy Shrimp/Corn & Potato Soup
• 5 slices bacon saving the grease OR use 1 TBS of oil
• 2 TBS butter
• 1 c chopped green onion
• ½ c chopped celery
• 1 red pepper, chopped
• 1 lg potato peeled and diced
• 1- 7oz can of mild green chilies
• 2 cups milk (I used skim milk & ½ & ½ because that’s what I had)
• 3 TBS flour
• 3 cups of chicken broth
• 2 cups of fresh corn kernels (I used 4 ears of white corn)
• 1 lb of thawed peeled and deveined “small” shrimp
• 1 tsp of cumin
• 1 tsp of Mexican seasoning
• ½ tsp of cayenne pepper
• ¼ c of fresh cilantro
• Salt & pepper to taste
DIRECTIONS:
1. GO GET ALL YOUR INGREDIENTS…and now open, measure, chop, and get everything all done and ready to go…
2. Now, in a large dutch oven or soup pot, take the slices of bacon and cook them. Once cooked remove the bacon, and chop and put aside…but keep the bacon grease in the pot! Now add 2 TBS of butter to the bacon grease (yes, you can leave the whole bacon process out if you wish) and sauté the onions, celery, red pepper for 2-3 minutes until tender.
3. Now add the canned green chilies and cook another minute.
4. Take the milk and put in a bowl & add the 3 TBS of flour and whisk the flour together with the milk and pour on top of the veggies.
5. Then add the Chicken broth, corn, potatoes and seasoning and bring to a boil.
6. Continue cooking for another 20 mins on medium heat, stirring intermittently.
7. As potatoes get soft, add the shrimp and continue to cook another 10 minutes.
8. Add Cilantro and then serve
9. Add cheese Quesadillas to make it a great meal!!! Enjoy!!!
***** thanks to Cooking Light for the recipes***

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Chefboyrd2’s Tortilla Soup

 2 tbls corn oil

3 corn tortillas ( 6 inch) cut into 1’’ pieces

1 small onion finely chopped

1 tbs minced garlic from the jar

1 tbls jalapeno chili from a 4oz can (or 1 fresh one, seeded and minced!)

1- 4 oz cans of diced green chilies

8 plum tomatoes, seeded and diced

1- 4 oz c tomato paste

2 tsp ground cumin seed

¼ tsp cayenne pepper

5 cups chicken stock

1 can Red Chili Sauce

1 cooked chicken from the grocery store minus the skin and   shredded

1 ripe avocado pitted, peeled and diced

Lots of Monterey Jack cheese, grated

Lots of cilantro (can never have enough)

Tortilla strips

Large dutch oven pot.  Corn oil heated then throw in the corn tortillas and cook until golden brown.  Next, throw in the minced onions and cook until you think it’s time to add the garlic and the jalapeno.  Next you add the green chilies, the tomatoes and the paste and cook for about 5-6 minutes, stirring.  Next, the cumin and the cayenne pepper and stir some more.  Now, the chicken stock, slowly, and then the red chili sauce and simmer for about 20 minutes.  Add the shredded chicken and avocado and cilantro. Now, let it sit on your stove until you are ready to serve it.  When it’s time to serve, put in bowls and then put the shredded Monterey cheese and then the tortilla chips…mm…mmm…good!  Even better the next day!