Santafetomatochowder Recipes

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SANTA FE STEW

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Provided by steph

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 50m

Yield 8

Number Of Ingredients 11



Santa Fe Stew image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

SANTA FE CHOWDER

Make and share this Santa Fe Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18



Santa Fe Chowder image

Steps:

  • In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
  • Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
  • Add in the carrots, sweet potatoes, potatoes, and water.
  • Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
  • Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
  • Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
  • Transfer 3 cups of the vegetables from the soup into the container of a blender.
  • Add the Neufchatel, cheddar, and milk.
  • Process until smooth.
  • Add puree back to the soup; stir to combine and reheat if necessary.

Nutrition Facts : Calories 263.8, Fat 12, SaturatedFat 5, Cholesterol 22.8, Sodium 352.9, Carbohydrate 33.3, Fiber 5.1, Sugar 6.2, Protein 8.4

2 tablespoons minced fresh green chili peppers
1 cup chopped onion
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup diced carrot
2 cups peeled and diced sweet potatoes
2 cups diced potatoes
3 cups water
1 cup diced red bell peppers or 1 cup green bell pepper
1 cup chopped tomato
1 cup corn kernel, fresh or frozen
1 cup diced zucchini or 1 cup yellow squash
2 ounces neufchatel cheese or 2 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
1 cup milk

SANTA FE STEW

Meet the Cook: This recipe came with me from New Mexico, where I lived years ago. It's been a hit at everything from a simple family supper to a church fellowship! Our three daughters are 19, 17 and 6. My husband's a truck driver, and we live in town. But we also have an 80-acre farm, filled with pine trees, that belonged to my great-granddad - one day, we hope to build a house there. -Patti Henson, Linden, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 14



Santa Fe Stew image

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Stir in the remaining ingredients except cheese. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Sprinkle with cheese.

Nutrition Facts : Calories 251 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 565mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

2 tablespoons canola oil
1 beef eye round roast (2 to 3 pounds), cut into 1/2-inch cubes
2 medium onions, sliced
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
2 cans (4 ounces each) chopped green chilies
1 cup water
1 medium green pepper, chopped
1 tablespoon sugar
1 to 2 teaspoons ground cumin
1 garlic clove, minced
Salt to taste
Shredded Monterey Jack cheese

SANTA FE TOMATO CHOWDER

This Southwestern-style tomato and corn chowder is served with a festive topping of chopped avocado, shredded cheese, and crunchy French Fried Onions.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 11



Santa Fe Tomato Chowder image

Steps:

  • Melt butter in large saucepan; saute garlic for 1 minute. Add tomatoes and cook 5 minutes. Stir in 1 cup water, tomato sauce, corn, cilantro, Frank's RedHot Sauce and chili powder.
  • Bring to a boil. Reduce heat; simmer 10 minutes. Spoon soup into bowls, sprinkle with avocado, cheese and French Fried Onions.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 32.2 g, Cholesterol 32.8 mg, Fat 29 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 11.1 g, Sodium 1062.2 mg, Sugar 9.3 g

1 tablespoon butter or margarine
2 teaspoons minced garlic
4 medium whole (2-3/5" dia) (blank)s ripe tomatoes, chopped
1 (15 ounce) can tomato sauce
1 cup frozen corn kernels
¼ cup chopped fresh cilantro
1 tablespoon Frank's® RedHot® Original Cayenne Pepper Sauce
½ teaspoon chili powder
1 ripe avocado, peeled and chopped
1 cup shredded Monterey Jack cheese
1 ⅓ cups French's® Cheddar French Fried Onions or French's® French Fried Onions

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