Best 2 Ranchero Soup Recipes

Indulge in the tantalizing flavors of Ranchero Soup, a hearty and comforting dish that embodies the culinary traditions of Mexico. This savory soup is a symphony of fresh, wholesome ingredients, expertly blended to create a taste sensation that will delight your palate. With three distinct variations – Classic Ranchero Soup, Vegetarian Ranchero Soup, and Chicken Tortilla Ranchero Soup – this article offers a culinary adventure that caters to diverse dietary preferences.

The Classic Ranchero Soup is a timeless recipe that captures the essence of traditional Mexican cuisine. A flavorful broth forms the foundation of this soup, enriched with a medley of tender beef, succulent tomatoes, vibrant peppers, and aromatic spices. The Vegetarian Ranchero Soup offers a plant-based rendition of this classic, showcasing the versatility of fresh vegetables and the depth of flavors they can impart. Finally, the Chicken Tortilla Ranchero Soup combines the best of both worlds, featuring tender chicken, crispy tortilla strips, and a delightful blend of spices that create a harmonious balance of flavors.

Each recipe is meticulously explained with step-by-step instructions, ensuring that home cooks of all skill levels can recreate these delectable soups with ease. The article also provides insightful tips and suggestions for customizing the recipes to suit individual tastes and preferences. Whether you prefer a classic rendition or a creative twist, this article has something for every soup enthusiast.

Let's cook with our recipes!

RANCHERO SOUP

Ranchero Soup image

"Packed with garden-fresh veggies, this 'vitamin soup' goes with just about any grilled meat, fish or fowl," Leah Lyon of Ada, Oklahoma notes. "Carrots and fire-roasted tomatoes add great color, but the variations are almost endless. Just toss in whatever you have in the garden or fridge!"

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 large onion, quartered
3 celery ribs
1 medium zucchini, halved lengthwise
1 large sweet red pepper, quartered and seeded
1 poblano pepper, quartered and seeded
1 tablespoon olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) vegetable broth
1 cup frozen sliced carrots
1 cup cooked rice
1/2 teaspoon lemon-pepper seasoning

Steps:

Brush the onion, celery, zucchini and peppers with oil. Moisten a paper towel with cooking oil; using long-handled tons, lightly coat the grill rack. Grill vegetables, uncovered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until tender (pepper skins will char). , Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables., In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through.

Nutrition Facts : Calories 99 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

RANCHERO MEATBALL SOUP

Ranchero Meatball Soup image

Make and share this Ranchero Meatball Soup recipe from Food.com.

Provided by Irmgard

Categories Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 cups beef stock
1 (19 ounce) can stewed tomatoes, undrained
2 small onions, chopped
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup cooked rice
1 egg
1 teaspoon dried oregano
1/2 teaspoon salt
1 lb ground beef
1 (19 ounce) can red kidney beans or 1 (19 ounce) can black beans, undrained
1/2 green bell peppers or 1/2 yellow bell pepper, coarsely chopped
1 small zucchini, sliced

Steps:

In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
Stir the rice into the meat mixture.
With moistened hands, shape into 1-inch balls.
Add the meatballs and beans to the saucepan; bring to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
Taste and adjust the seasoning if necessary.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Choose Fresh Ingredients: The fresher your ingredients, the better your soup will taste. If possible, use organic or locally-sourced ingredients.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Be careful not to boil the soup for too long. You can use an instant-read thermometer to make sure chicken reaches a safe internal temperature of 165°F.
Season to Taste: Don't be afraid to adjust the seasonings in the soup to your own taste. Add more chili powder, cumin, or salt if you like.
Serve with Toppings: Ranchero soup is traditionally served with toppings such as sour cream, avocado, cilantro, and tortilla chips. These toppings add flavor and texture to the soup.

Conclusion:

Ranchero soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and is a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this soup recipe is a great choice for both beginner and experienced cooks alike. So next time you're looking for a hearty and flavorful soup, give this ranchero soup recipe a try. You won't be disappointed!