MEXICALI SOUP
Steps:
- In a Dutch oven, brown ground beef with onion and garlic until beef is no longer pink; drain off fat. Add broth, water, tomatoes and oregano; bring to a boil. Add corn, zucchini, celery, rice and contents of seasoning packet; reduce heat and cover, simmering for 20 minutes. Add salt and pepper to taste. Before serving, sprinkle with cheese, chilies and parsley or cilantro. *For a spicier dish, sauté hot chilies with onion and garlic.
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Ali Bux Mahar
[email protected]I'm going to try making this soup tonight.
Gus Daugherty
[email protected]This soup is a great way to get your kids to eat their vegetables.
Jubril Ayomide
[email protected]I love that this soup is so versatile. I can add whatever vegetables I have on hand.
Jadyne Jason
[email protected]This soup is a great way to use up leftover chicken.
Emteyaj Mahmud
[email protected]I'm so glad I found this recipe. It's now one of my favorites.
alum ketty
[email protected]This soup is the perfect comfort food. It's so hearty and filling.
Florian Ristea
[email protected]This soup is so easy to make and it's so delicious. I love that I can make it in my slow cooker.
MD.TARIKUL Islam
[email protected]I made this soup for a party and it was a huge success! Everyone loved it and asked for the recipe.
Aryan Sajad
[email protected]This soup is amazing! I love the combination of flavors. It's the perfect meal for a cold day.
Rick Aerni
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Sharmaarke Abdullahi
[email protected]This soup was delicious! I made it for my family last night and everyone loved it. The flavors were perfect and it was the perfect meal for a cold night. I will definitely be making this again!