Best 6 Chalupa Soupa Soup Recipes

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In the realm of culinary delights, where flavors dance and aromas entice, there exists a treasure trove of recipes waiting to be discovered. Among these culinary gems, one dish stands out - Chalupa Soupa Soup, an exquisite symphony of textures and tastes that will tantalize your palate and leave you craving for more. This hearty and flavorful soup, with its origins in the vibrant culinary traditions of Mexico, is a delectable blend of fresh ingredients, aromatic spices, and a rich, savory broth. As you embark on this culinary journey, you will be guided through three distinct variations of Chalupa Soupa Soup, each offering a unique twist on this classic dish. From the traditional Mexican version, brimming with the vibrant flavors of chiles, tomatoes, and corn, to the vegetarian delight, bursting with a medley of colorful vegetables, and finally, the creamy indulgence of the Poblano version, enhanced with the smoky warmth of roasted poblano peppers. Prepare to be captivated by the versatility and sheer deliciousness of Chalupa Soupa Soup as you explore these enticing recipes.

Let's cook with our recipes!

PORK CHALUPAS



Pork Chalupas image

A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.

Provided by Stefani Ferguson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h15m

Yield 16

Number Of Ingredients 9

1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas

Steps:

  • Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  • Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  • When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g

CHALUPAS



Chalupas image

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.

CHALUPA SOUPA ( SOUP )



Chalupa Soupa ( Soup ) image

Make and share this Chalupa Soupa ( Soup ) recipe from Food.com.

Provided by SusieQusie

Categories     Turkey Breasts

Time 25m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 11

1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 (14 ounce) can low-sodium low-fat chicken broth
1 (16 ounce) can fat-free refried beans (or 2 cups cooked pinto beans, mashed)
4 ounces minced smoked turkey breast, deli, mesquite-smoked
1/2 teaspoon chili powder (to taste)
1 dash Tabasco sauce (to taste)
2 tablespoons low-fat cheddar cheese
1/2 cup chopped tomato
1 cup baked corn tortilla chips

Steps:

  • In a medium soup kettle over medium heat, cook pepper, onion and garlic in 1/4 cup of the chicken broth, stirring, until tender.
  • Add the beans, stir till smooth then add the rest of the broth, minced turkey, chili powder and Tabasco sauce.
  • Stir and cook until heated through.
  • Ladle into soup bowls, sprinkle cheese and tomatoes on top.
  • Crumble 3-4 chips over cheese and tomatoes.
  • Serve remaining chips on the side.

Nutrition Facts : Calories 248.5, Fat 6, SaturatedFat 1.4, Cholesterol 29.3, Sodium 1021.1, Carbohydrate 32.4, Fiber 3.8, Sugar 4, Protein 17.4

CROCKPOT CHALUPA SOUP



Crockpot Chalupa Soup image

THIS EASY CROCKPOT CHALUPA SOUP IS FULL OF FLAVOR AND IS A HEART SOUP THAT'S FILLING, AND SOMETHING YOU WILL MAKE OVER AND OVER AGAIN FOR YEARS.

Number Of Ingredients 14

2 lbs. Pork Roast
1 lb. dry pinto beans
7 cups water
2 cloves garlic
1/2 small onion, chopped
1 can, green chilis
1 small can stewed tomatoes
3 Tbsp. Chili Powder
1 Tsp. Oregano
1 Tbsp. Salt
1 Tbsp. Cumin
1 Large Jar Pace Picante Sauce
1 Whole Bunch Cilantro, chopped
Juice from 1 Lime

Steps:

  • Place frozen pork roast in the crockpot.
  • Add next 10 ingredients (through Cumin).
  • Cook on low for 8-10 hours.
  • Shred pork (should fall apart easily) and add cilantro, picante sauce, and juice from one lime.
  • Serve immediately.

CHALUPAS



Chalupas image

Provided by Food Network

Categories     main-dish

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 20

2 1/2 pound pork loin roast (with bone in, for more flavor)
2 cups pinto beans, rinsed and picked over
4 large fresh tomatoes (about 2 pounds), peeled and cut up
6 fresh long green chiles, roasted, peeled, seeded and diced
2 cups chopped onions
1 tablespoon finely chopped garlic
1 tablespoon oregano
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground pepper
3 or 4 cups water (to cover)
1 bag (10 1/2 ounces or about 7 cups) small corn chips
1 1/2 cups (about 6 ounces) grated cheddar or Colby
1 cup sour cream
2 cups salsa
2 cups guacamole
1 cup diced tomatoes
1 cup sliced green onions (with some green tops)
1 cup black olives, whole or sliced
1/2 head iceberg lettuce, shredded or chopped

Steps:

  • Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
  • Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
  • Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

CHICKEN CHALUPAS



Chicken Chalupas image

Cheese and chicken "burritos". Easy and very tasty. My friend with 7 children gave me this recipe. We like to eat the leftovers and they are always gone before long.

Provided by Gail Doyle

Categories     One Dish Meal

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 8

12 large flour tortillas
4 chicken breasts, cooked and diced
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
3/4 lb monterey jack cheese, grated
4 sliced green onions, with tops
1 (4 ounce) can diced chili peppers
3/4 lb cheddar cheese, grated

Steps:

  • Combine: soup, chili peppers, sour cream and green onions.
  • Add the Jack cheese.
  • Remove 2 cups of mixture and add chicken.
  • Spoon chicken into tortillas.
  • Roll and place into a buttered 9x13-inch pan.
  • The tortillas can be placed on top of each other if necessary.
  • Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
  • Spray foil and cover top of casserole.
  • Bake at 350°F for 30 to 40 minutes.

Nutrition Facts : Calories 1187.7, Fat 63.5, SaturatedFat 31, Cholesterol 160.4, Sodium 2158, Carbohydrate 98.4, Fiber 5.7, Sugar 5.2, Protein 54.4

Tips and Conclusion

To achieve the best results when making chalupas, here are some tips to follow:
  • Ensure all ingredients are fresh and of good quality, especially the masa harina.
  • When making the dough, use warm water instead of hot water. This will prevent the dough from becoming tough.
  • For a crispy chalupa, roll the dough out thinly. The thinner the dough, the crispier the chalupa will be.
  • When frying the chalupas, make sure the oil is hot enough. This will prevent the chalupas from absorbing too much oil.
  • Drain the chalupas on paper towels to remove any excess oil.
  • Serve the chalupas immediately while they are still warm and crispy.
Overall, making chalupas is a simple and rewarding process. With a few simple ingredients and a little time, you can create delicious and authentic chalupas at home. Experiment with different toppings and fillings to create unique and flavorful combinations that cater to your taste preferences. Chalupas are a versatile dish that can be enjoyed as an appetizer, main course, or snack. So, gather your ingredients, heat up your skillet, and prepare to embark on a culinary adventure with this classic Mexican dish.

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