SANTA FE SOUP
This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.
Provided by Sammye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Brown ground beef and drain off fat.
- In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Nutrition Facts : Calories 455.2 calories, Carbohydrate 36.3 g, Cholesterol 72.1 mg, Fat 21.6 g, Fiber 7.7 g, Protein 28.4 g, SaturatedFat 10.2 g, Sodium 1827.1 mg, Sugar 9.1 g
SLOW COOKER SANTA FE CHICKEN
Easy slow-cooker meal.
Provided by bdunk1998
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h35m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
- Cook on High for 3 hours.
- Add cream cheese to chicken mixture; cook another 30 minutes.
- Spoon chicken mixture into middle of tortillas; roll tortillas around filling.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 48.2 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 887.4 mg, Sugar 2.6 g
SLOW COOKER SANTA FE CHICKEN SOUP
This is the best Santa Fe Chicken Soup I've ever had!! It's so nice to just throw all the ingredients in the crock pot in the morning and have an amazing dinner hours later! I found this recipe on pinterest on a blog called 'my favorite finds'. The blog isn't up anymore and I don't want people to miss out on this awesome recipe! All credit goes to 'my favorite finds' for this amazing recipe,
Provided by alexaloo
Categories Chicken Breast
Time 7h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken, black beans, cumin, salsa, and cream cheese in the slow cooker.
- Pour the chicken broth over the ingredients. If it doesn't quite cover the chicken mixture, add water until it does.
- Cover and cook on low about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
- Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.
Nutrition Facts : Calories 423.6, Fat 15.5, SaturatedFat 6.9, Cholesterol 70.6, Sodium 1485.7, Carbohydrate 46.3, Fiber 11.1, Sugar 5.6, Protein 29.3
SANTA FE SOUP (CROCKPOT) RECIPE - (3.8/5)
Provided by á-46587
Number Of Ingredients 11
Steps:
- Add 2 cups of water to crockpot. Add in all cans of veggies - Don't drain! Add in ranch dressing mix and taco seasoning and mix well! Simmer on high for 2 hours. Brown meat and drain fat. (run hot water over the meat). Add meat to crockpot and simmer on low for another 2 hours. This makes a HUGE amount of soup! Great to refrigerate and portion out for lunches! OPTIONAL: In a bowl, crumble up gluten free tortilla chips (or regular tortilla), lay down some romaine, add the Santa Fe Soup (heated) and top with shredded cheese!! YUM!! OMG! It's so good!!
EASY CREAMY SANTA FE CHICKEN (CROCK POT)
Make and share this Easy Creamy Santa Fe Chicken (Crock Pot) recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Lunch/Snacks
Time 4h20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- In crock pot, mix together beans, corn, and 1/2 cup salsa.
- Top with the chicken breast, then pour the remaining salsa over the chicken.
- Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
- Remove the chicken and cut into bite size pieces.
- Put back into the crock pot.
- Add the cream cheese (cut into cubes to melt faster), and turn to high.
- Heat until cream cheese melts, and blends into sauce.
- Serve over rice.
- Top with shredded cheese.
Nutrition Facts : Calories 621.9, Fat 28.3, SaturatedFat 14.6, Cholesterol 149.2, Sodium 1316.1, Carbohydrate 53.4, Fiber 9.8, Sugar 7.5, Protein 44.3
SANTA FE SOUP
Very flavorful, easy to prepare soup recipe. I don't know the origin of this recipe. I got it from a friend.
Provided by Smilynn
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- brown beef with chopped onion and drain.
- mix all ingredients (do not drain cans) together.
- bring to a boil.
- cover and simmer 30 minutes minimum.
- top servings with sour cream and shredded cheddar if desired.
- serve with tostida scoops.
- This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.
SANTA FE SOUP RECIPE
Number Of Ingredients 9
Steps:
- In a large pot, brown meat and drain.
- Add tomatoes, pinto beans, black beans, corn, ranch dressing mix, and taco seasoning.
- Simmer on low heat for 20-30 minutes or until heated through.
EASY SLOW COOKER SANTA FE CHICKEN
Easy slow cooker Santa Fe chicken. Serve over rice or tortillas with your favorite toppings.
Provided by Michelle Handrahan Henschell
Categories Chicken Stew
Time 10h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
- Cook on Low for 9 1/2 hours.
- Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
- Continue cooking on Low for 30 minutes more.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 17.6 g, Cholesterol 43.9 mg, Fat 2.3 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 0.6 g, Sodium 548.4 mg, Sugar 1.3 g
SANTA FE SOUP
This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.
Provided by crispychick
Categories Vegetable
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, saute meat and onion together until meat it cooked through.
- Stir in seasonings.
- Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
- Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.
SANTA FE SWEET POTATO SOUP
This spicy southwestern soup has a touch of roasted red peppers in it. If you don't want to make your own, you can save time and use ready-prepared. Very warming on a cold day and makes the house smell great!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 8h55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F.
- Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
- While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
- Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
- Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
- Cut out the stem and remove seeds; slice peppers thinly and set aside.
- Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
- Cook the onion in the oil in a skillet until tender.
- Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
- Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
- Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
- Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
- Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
- Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
- To serve, garnish with cilantro and roasted red pepper.
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