Amys Mexican Soup Recipes
AMY'S LOADED BAKED POTATO SOUP
Make and share this Amy's Loaded Baked Potato Soup recipe from Food.com.
Provided by Vamy7913
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, sautee onion, carrot, and celery in the butter and olive oil, until tender.
- Pour in chicken stock, and simmer about 10 minutes.
- In another small pot, pour in milk, half & half, and flour. Bring to a slow boil, stirring constantly until thickened.
- Put in garlic powder & pepper, and stir to incorporate.
- Pour in cheeses slowly, stirring until melted.
- Pour all into bigger pot with the chicken stock.
- Slowly add potatoes and bacon bits.
- Add tabasco sauce (optional).
- Stir until all mixed.
- Simmer about 15 minutes.
- Add fresh parsley, and stir.
- Serve.
Nutrition Facts : Calories 627.5, Fat 35.9, SaturatedFat 19.7, Cholesterol 101.8, Sodium 879.3, Carbohydrate 51.2, Fiber 4.6, Sugar 6.5, Protein 26.2
AMY'S MEXICAN SOUP
This recipe I made up after craving soup and rummaging through my cupboards. Very simple and tastes even better the next day. I love it spicy, but you can adjust accordingly. Also great South Beach Diet meal.
Provided by RLITTLE1
Categories Soup
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven broiler.
- Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
- In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
- Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 17 g, Cholesterol 62.1 mg, Fat 14.3 g, Fiber 5.6 g, Protein 22.2 g, SaturatedFat 7.1 g, Sodium 905.6 mg, Sugar 2.5 g
AMY'S MEXICAN SOUP
This recipe I made up after craving soup and rummaging through my cupboards. Very simple and tastes even better the next day. I love it spicy, but you can adjust accordingly. Also great South Beach Diet meal.
Provided by RLITTLE1
Categories Soup
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven broiler.
- Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
- In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
- Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 17 g, Cholesterol 62.1 mg, Fat 14.3 g, Fiber 5.6 g, Protein 22.2 g, SaturatedFat 7.1 g, Sodium 905.6 mg, Sugar 2.5 g
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