Spicy Tortilla Chicken Soup - Everyday Food with Sarah Carey
Take your chicken soup to the next level with a few simple steps. Chili powder and tomatoes transform basic broth into this Tex-Mex favorite -- plus it gets loaded with tasty toppings like avocado and crispy tortilla strips. What are you waiting for? Make this easy flavor-packed soup tonight!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Mexican Tortilla Soup - Everyday Food with Sarah Carey
Mexican Shrimp Cocktail EASY #food
Today I am going to make an easy Mexican shrimp cocktail for lunch. The sauces are versatile and the spiciness is up to you. This is gonna be good!
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0:00 Intro
0:09 Cook The Shrimp
1:34 Prep The Ingredients
2:43 Mix Ingredients
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⭐️ Mexican Style CHICKEN SALAD
⭐️ COOKWARE VIDEO
INGREDIENTS
2 lbs (908 g) large fresh shrimp
1 tsp lemon pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
juice of 2 medium limes
11.5 fl oz can (340 m l) Spicy V8 vegetable juice
1 cup (225 g) ketchup
1 Tbsp (15 ml) Maggi Sauce
1 bunch of fresh cilantro
1/2 mediun onion
1 large jalapeno
2 scallions
1 large avocado
salt to taste
HOW TO MAKE SHRIMP COCKTAIL
How To Make The Best Mexican Shrimp Cocktail
Chicken Tortilla Soup - Sopa de Tortilla con Pollo
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Blackened Shrimp Chimichangas
Blackened Shrimp Chimichangas
In this video I show you an amazing Tex-Mex/Cajun fusion recipe that is not only easy to do, but has an incredible flavor and texture that you are going to love! Blackened Shrimp Chimichangas!
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Ree Drummond's Taco Soup | The Pioneer Woman | Food Network
You'll be making this easy taco soup recipe ALL winter long.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Taco Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 25 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste
Garnish:
1 cup shredded Cheddar
1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips
Directions
Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.
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Ree Drummond's Taco Soup | The Pioneer Woman | Food Network