
Mexican Chicken Soup with Vegetables and Tortilla Strips
Homemade Mexican chicken soup with blended tomato, corn, carrots and zucchini, topped with crispy tortilla strips, avocado, queso fresco, cilantro and lime.
Recipes with this ingredient
Find 24 published recipes that list Cumin among their ingredients. This collection is designed to help you discover different ways to use the same ingredient without searching the entire recipe archive. Open each recipe to check the quantity required, the other ingredients, the number of servings and the estimated preparation time. Look at when the ingredient is added, too: its role may change depending on the recipe, cooking method and final texture. Before leaving it out or replacing it, consider how that choice could affect flavour and consistency. The photographs illustrate completed dishes where available, but the ingredient list and cooking instructions are the best reference when preparing a meal. Compare a few ideas and choose the one that fits your kitchen and schedule.

Homemade Mexican chicken soup with blended tomato, corn, carrots and zucchini, topped with crispy tortilla strips, avocado, queso fresco, cilantro and lime.

Chicken breast marinated with lime and spices, sautéed with bell peppers and red onion and served in tortillas with avocado: fajitas for 4 people in just over an hour.

Homemade Tex-Mex style burritos with ground beef, beans, rice and cheese. Learn how to fill and fold them so they don't fall apart.

Ground beef tacos seasoned with cumin, chili and oregano, served in warm corn tortillas with onion, cilantro, pico de gallo and queso fresco. Ready in 35 minutes.

Beef enchiladas with corn tortillas filled with ground beef, covered in a red guajillo chile sauce and baked with melted cheese. Serves 4.

Fast homemade chili con carne with ground beef, kidney beans, tomato, bell pepper and chili powder, all in one pot. Thick, smoky and ready in 40 minutes.

Colombian papa rellena: balls of shredded beef, potato, rice and peas, dipped in a flour batter and fried until golden. Serves 6.

Colombian empanadas with yellow corn dough, filled with potato and beef stewed in hogao, fried until crisp. Makes 20.

Skillet tacos al pastor with pork marinated in a guajillo, ancho and achiote adobo, topped with charred pineapple, onion, cilantro and lime.

Seared beef cubes slowly cooked with onion, tomato, bell pepper, carrot and potato until the meat shreds with a fork and the sauce turns silky.

Colombian stew with three meats (beef, pork and chicken), corn on the cob, cassava, green plantain and potato, simmered about two hours: a one-pot meal for 6.

Fresh Santa Rosa de Cabal inspired pork sausage with spring onion, garlic and cumin, stuffed and cooked through.

Pozole corn and pork simmered in broth with a guajillo, ancho and pasilla chile sauce, served with lettuce, radish, avocado and lime. Serves 6 and takes about 3 hours.

Colombian lechona for a home oven: juicy pork, yellow split peas, fragrant rice and crackling skin. With timings and safe temperatures.

Homemade shakshuka: eggs cooked in a spiced tomato sauce with bell pepper, cumin and paprika, topped with parsley and feta. Ready in 50 minutes, serves 4.

Homemade ground beef picadillo with potatoes, carrots, bell pepper, olives and tomato sauce, made in one skillet. Serves 4 and is ready in 45 minutes.

Bandeja paisa for 4 with red beans, rice, arepas, ground beef, pork crackling, chorizo, ripe plantain, eggs, avocado and hogao.

Colombian bean stew with green plantain, carrot and hogao. Thick, creamy broth, with optional pork and traditional sides.

Enjoy a delicious, nutritious bowl of quinoa and chickpeas with tahini and roasted vegetables, perfect for a healthy, satisfying meal.

Baked meatloaf with seasoned meat, carrot and homemade tomato sauce. Includes shaping, baking, resting and slicing technique.

Homemade dough with beef, onion, sweet pepper, egg and olives, with the filling chilled before shaping and a folded seam explained in stages.

Canned chickpeas, tahini and lemon with measured water and oil: six servings and clear blending stages.

These generous tamales from Tolima combine corn dough, rice and peas with pork, chicken, egg, potato and carrot. Banana leaves form round parcels that cook gently in steam.

A Colombian December centerpiece: pork leg marinated overnight with citrus, garlic, onion and cumin. Covered roasting keeps the meat juicy before a final blast of heat browns the outside.