Southwest Ghost Town Soup Recipes
SOUTHWEST GHOST TOWN SOUP
This squash soup is nicely flavored and tastes wonderful on cool October days. The combination of chili powder, cumin and cayenne pepper gives it just enough kick. You can make different kinds of spooky Halloween images with the sour cream! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl., In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through., In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost.
Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 953mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 7g fiber), Protein 4g protein.
SOUTHWEST-STYLE WEDDING SOUP
I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. -Teena Petrus, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil., Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt., Serve with avocado and sour cream.
Nutrition Facts : Calories 455 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 1219mg sodium, Carbohydrate 63g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
SPICY SOUTHWESTERN VEGETABLE SOUP
This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.
Provided by bmarie
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
- Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
- Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
- Simmer for another 10 minutes and serve with cheese and tortilla chips on top.
Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15
EASY SOUTHWESTERN CHICKEN SOUP
A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!
Provided by VickiS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
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- Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
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