Best 6 Spicy Mexican Minestrone Stew Recipes

MEXI-STRONI SOUP

Steps:

• Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours. Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.

MEXICAN BEEF STEW (CALDILLO)

Steps:

• Heat the oil over medium-high heat in a large saucepan or Dutch oven.
• Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
• Add the remaining ingredients except for the potatoes. Stir well.
• Bring to a boil, then reduce the heat to a simmer.
• Cover tightly and cook over low heat for 1 1/2 hours or until the meat is tender.
• Stir in the potatoes.
• Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
• Serve with warm tortillas and lime wedges on the side.

MINESTRONE STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low 4-6 hours or until heated through.

MEXICAN STEW

Steps:

• In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

MEXICAN MINESTRONE

Steps:

• Combine all ingredients in 5-6 quart crockpot.
• Cover and cook on low to 8- 9 hours or on high for 4-5 hours.
• For Vegetarian use the Vegetable broth option.

SPICY MEXICAN MINESTRONE STEW

Steps:

• Shape the sausage firmly into 1/2-inch meatballs.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
• Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
• Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.