South Of The Border Soup Recipes

SOUTH-OF-THE-BORDER CHOWDER

From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

South-of-the-Border Chowder image

Steps:

In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

SOUTH OF THE BORDER VEGETABLE SOUP

This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips and/or diced avacado for added flavor.

Provided by Gma Peg SLC

Categories Beans

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 15

South of the Border Vegetable Soup image

Steps:

In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
Add frozen corn and drained beans. Cook 5-10 minutes longer.
Finished soup can be divided into smaller containers to freeze.

Nutrition Facts : Calories 133.8, Fat 2.4, SaturatedFat 0.2, Cholesterol 0.1, Sodium 402, Carbohydrate 24.7, Fiber 6.8, Sugar 5.7, Protein 6

Ingredients

1 tablespoon canola oil
1 cup baby carrots
2 medium celery ribs, sliced
1 medium onion, chopped
1 garlic clove, minced
1 (28 ounce) can diced tomatoes
6 cups water
3/4 lb cabbage, thinly sliced
2 1/2 tablespoons cumin
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup enchilada sauce (optional, Trader Joe's)
1 cup frozen corn
1 (15 ounce) can pinto beans, drained (black beans good, too)