Mexican soups are distinguished from our traditional first courses by their rich taste, density and a huge amount of spices.
But at the same time, most of them are prepared from products familiar to us.
Surprise the household with an unusual dinner?
Mexican Soup - General Cooking Principles
For Mexican soup, it is not necessary to have a thick and rich broth. Due to the large number of spices and harmoniously selected ingredients, even on water, dishes worthy of attention are obtained. What spices are mainly used: cumin, different types of pepper, oregano, cumin, marjoram.
What foods are most often used in dishes:
• corn;
• beans;
• tomatoes, juice and tomato-based sauces;
• onion garlic;
• hen;
• bell pepper.
In addition to vegetables, cereals are also common in Mexican soups, mainly rice. There are many recipes with pasta.
The cooking technology has no features. The ingredients are boiled, sometimes with preliminary frying. Mexican soups with traditional cornmeal cakes are served. Also, the dishes can be offered fresh herbs and sour cream.
Recipe 1: Mexican Sweet Pepper and Corn Soup
One of the simplest and most common recipes for Mexican soup. Ideally, fresh corn grains are used, but we will take canned food. How to speed up and simplify the cooking process.
Ingredients
• 2 tomatoes;
• 2 onion heads;
• 300 grams of corn;
• 1 large pepper;
• vegetable oil;
• 300 ml of water;
• spices.
Cooking
1. We pour tomatoes with boiling water, rinse with cold water and remove the skin. Cut into cubes.
2. Heat a little oil, fry chopped onion finely.
3. As soon as the onion is browned, add also the chopped peppercorns, fry the vegetables further.
4. After two minutes, add the tomatoes.
5. After another minute, corn and water. Salt the soup, season with spices and boil for another five minutes, so that the tastes of the ingredients combine.
Recipe 2: Mexican Bean Soup
Generally, black beans are used for this Mexican soup. But this is not important. You can take red, purple and even white. Do not forget to soak the beans the day before in cold water to reduce the cooking time.
Ingredients
• 1 carrot;
• 300 grams of beans;
• 3 cloves of garlic;
• liter of broth;
• 1 pod of chili;
• 2 sweet peppers;
• 1 onion;
• 2 stalks of celery;
• 300 grams of tomatoes in their juice;
• spices and oil;
• greenery.
Cooking
1. Boil the swollen beans until cooked. If she stood in the water all night, then 40 minutes will be enough. Pour the broth, it will not be useful to us.
2. Shred the onion, fry. It is better to use a cauldron or a large stewpan for this purpose, so as not to stain excess dishes and everything fits.
3. Add the shredded carrots with small straws. We fry together.
4. We clear the Bulgarian peppers and the chili pod from the seeds. We cut the sweet peppers into cubes, and the sharp pod as small as possible. We put it all together to a carrot with onions.
5. Add diced celery and pass all the vegetables for another five minutes.
6. Add the tomatoes in your juice, and after a minute the beans.
7. Put spices, pour in the broth and cook ten minutes after boiling. But the time is approximate, we check the readiness of vegetables. The pieces should become soft, but not cooked.
8. At the end, put the greens.
Recipe 3: Mexican Milk Corn Soup
Another version of Mexican canned corn soup. But this time he cooks with chicken and milk. FIDE is used for chicken breast, but you can similarly take the cut pulp from the thigh.
Ingredients
• fillet from the breast of one chicken;
• 2 onion heads;
• 500 ml of milk;
• 250 grams of corn;
• 1 bunch of dill;
• 4 tablespoons of oil;
• 1/3 of chili peppers;
• spices.
Cooking
1. Cut the fillet into cubes, fill with water and cook for twenty minutes. A lot of fluids do not need to be added, enough to the level of a bird. The resulting foam must be removed.
2. Onions must be chopped into cubes. Fry in a skillet.
3. At the end, add chopped chili pepper to the onion, warm it up a little.
4. Spread the corn in a frying pan, you can with the marinade, warm for five minutes.
5. Divide the contents of the pan into two equal parts. Grind half in a blender until mashed, adding chicken stock. Pour into the pan.
6. Put the remaining vegetables from the pan into the saucepan and put on the stove.
7. Add spices, pour in milk, bring to a boil, turn off.
8. Pour into plates, add chopped dill.
Recipe 4: Mexican Minced Soup with White Wine
A recipe for a hearty, warming and moderately spicy Mexican soup. Ideally, ground beef is used, but you can take another, preferably with a low fat content.
Ingredients
• 400 grams of minced meat;
• 3 tomatoes;
• 1 head of onion;
• 1 sweet pepper;
• 3 cloves of garlic;
• 120 grams of white wine;
• 200 grams of canned beans;
• 1 spoon of tomato paste;
• 200 ml of broth;
• herbs and spices;
• a little oil.
Cooking
1. We are engaged in vegetables. We cut the tomatoes into cubes, it is better to remove the skin. Shred the onion, chop the pepper, chop the garlic. But nothing needs to be mixed yet.
2. In a cauldron or pan with a thick bottom, fry the onions, then add pepper, simmer for five minutes and pour in the broth.
3. Next, put the tomatoes and immediately the wine, cover and simmer over low heat for another three minutes.
4. Warm up a couple of tablespoons of vegetable, preferably olive oil. Put the minced meat and fry.
5. We transfer the minced meat to the pan.
6. Add canned beans, boil together for two minutes.
7. Now it's the turn of spices. In addition to salt, add cardamom, cumin, pepper, lastly, put a spoonful of tomato.
8. Dress with garlic, herbs and you're done!
Recipe 5: Mexican Chicken and Corn Tortilla Soup
To prepare this dish, you need Mexican tortilla cakes. But in our country they are often replaced with corn chips. We use canned corn and beans, the weight is indicated without liquid.
Ingredients
• 6 tortilla cakes;
• 1 tablespoon of oil;
• 2 breast fillets;
• 250 grams of beans in its juice;
• 250 grams of canned corn;
• 90 grams of hot salsa sauce;
• 0.5 bunch of cilantro.
Spices: oregano, paprika, cumin. All ½ teaspoon.
Cooking
1. Wash the fillet and prepare the broth from it. The output should be about a liter. Then we get the meat, cut into cubes. But you can do this right away, which will reduce the cooking time of the broth.
2. Cut corn tortillas into strips and fry in hot oil in a pan. Better in small batches. The pieces should become rosy and crispy. We shift to napkins to remove excess fat.
3. Add aromatic seasonings and salt to the broth.
4. Alternately throw beans, corn. Let each ingredient boil for half a minute.
5. Put the salsa sauce, boil the dish over low heat for about five minutes.
6. Add chopped cilantro and half the fried tortillas, stir and turn off.
7. Put the dish on plates, decorate with the remains of fried corn tortillas.
Recipe 6: Mexican Spaghetti Soup
Perhaps this soup will become a favorite, as it turns out very tasty, and it cooks very quickly. Instead of spaghetti, you can use any pasta or even vermicelli, but in this case you need to adjust the cooking time.
Ingredients
• 500 ml of water or broth;
• 500 ml of tomato juice;
• 1 teaspoon of oregano;
• 250 grams of spaghetti;
• 6 spoons of sour cream;
• ½ tablespoon marjoram;
• 1 teaspoon of caraway seeds;
• ½ tablespoon cayenne pepper;
• 60 grams of grated cheese.
Cooking
• Boil spaghetti until half cooked. We drain the water, do not need to rinse, immediately add the broth and tomato paste.
• Put all the spices and warm for 3 minutes.
• Add sour cream and grated cheese, stir.
• Put the dish in plates, serve with cakes.
Recipe 7: Mexican Rice Soup
Another national Mexican dish. Very satisfying, rich, quite spicy and spicy. But if desired, the number of spices can be reduced.
Ingredients
• 30 ml of olive oil;
• 1 onion head;
• 1 spoon of tomato;
• 1 pod of red pepper;
• 150 grams of canned beans;
• 200 grams of ground beef;
• 2 cloves of garlic;
• 100 grams of long rice;
• 1 liter of tomato juice;
• 100 grams of canned corn.
Spices: 0.5 tsp. caraway seeds, black pepper, cardamom, oregano.
Cooking
1. Cut the onion arbitrarily, but not very large. Fry in oil with chopped hot pepper, add minced meat and fry together. At the end, put chopped garlic.
2. Separately, boil the rice until tender, drain the liquid.
3. Grind caraway with cardamom in a mortar, add to the minced meat, stir.
4. Pour in tomato juice and bring to a boil. Put all the other spices: pepper, oregano,
5. Add rice, followed by corn and beans.
6. We simmer the dish on low heat for about ten minutes, do not let it boil actively.
7. Season with herbs, serve with corn tortillas.
Mexican Soup - Tips & Tricks
• Mexican food is often simplified by replacing fresh food with canned food. These are mainly beans and corn. But you need to remember that they are already cooked and soft, so it is important to prevent their digestion.
• Chili peppers are a frequent ingredient in Mexican soups. But it can always be replaced with ordinary ground red pepper. And if you don’t really like spicy dishes, then add more paprika for taste.
• Mexican cornmeal tortillas are not always available for sale. But then they are very easy to cook, than you can once again surprise the household. Well, if you are too lazy or have no time, then you can always buy corn chips.
