Mexican Soup Recipes With Shrimp

Mexican Shrimp Soup (Caldo de Camarones) Girl and …

WEBFeb 24, 2017 · Allow to sweat over medium heat covered for five minutes. Add in black pepper, Goya seasoning, Mexican oregano, canned …

Rating: 5/5(4)

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LowCarb Tex Mexican Soup is TO DIE FOR! Chef Alli

WEBOct 29, 2021 · Slow Cooker Method. Place cream cheese into greased slow cooker set on high. When cream cheese is softened, stir in spices, …

1. Using the saute setting on the Instant Pot (or any electric pressure cooker), add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated, then add the remaining ingredients (still using the saute setting), stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy . When the soup is hot throughout, serve at once.
2. Place cream cheese into greased slow cooker set on high. When cream cheese is softened, stir in spices, ground beef and tomatoes; combine well, then stir in chicken broth. Reduce heat to low and cook for 1-2 hours.
3. Using a sauce pan over medium high heat, add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated. Using medium heat now, add the remaining ingredients, stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy. When the soup is hot throughout, serve at once.

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Keto Creamy Poblano Pepper Soup Tasty Low Carb

WEBMay 5, 2019 · Heat the butter and sauté the chopped onions, Poblano peppers, and Serrano pepper over medium heat in a large pot for 3 …

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Rub the Poblanos with olive oil and roast for 20 minutes until skin is blackened and loosened. Place the Poblano peppers in a zip-lock bag for 10 minutes.
2. Peel and discard the skins, stems, and seeds - roughly chop the Poblano peppers and reserve.
3. Heat the butter and sauté the chopped onions, Poblano peppers, and Serrano pepper over medium heat in a large pot for 3 minutes. Add the chopped garlic and heat for an additional 2 minutes. Add the cumin and stir to combine. Pour in the chicken stock and bring to a boil. Cook for 10 minutes.
4. Take off the heat and stir in the chopped avocado, cilantro, and the Mexican cream. Allow soup to cool for 5 minutes. Then add the soup to a blender and blend until smooth and creamy.

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