Tortilla and Bean Soup

Here’s a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.

Step: 1

Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.

Step: 2

Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes,

Step: 3

and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

Per Serving: 205 calories; protein 16.9g; carbohydrates 29.6g; fat 1.4g; cholesterol 22.8mg; sodium 1091.2mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.