SOUTHWEST VEGETABLE SOUP
This is an easy soup to prepare and it makes a wonderful meal with the addition of your favorite cornbread! Or it is a tasty starter for your entree.
Provided by Junebug
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together in a pot over high heat.
- Bring to a boil.
- Then lower your heat and simmer for about an hour.
- The soup should be thickened and the tortilla pieces will be mostly dissolved.
- To serve, top with crumbled tortilla chips and a little grated cheese.
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
SOUTHWEST VEGETABLE SOUP
If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results.
Provided by Belly Up With Bob
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
- In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
- Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
- Add red kidney beans, bring to a boil then simmer for 10 minutes.
- Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
- In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.
Nutrition Facts : Calories 286.7, Fat 5.8, SaturatedFat 2.5, Cholesterol 9.9, Sodium 1208.9, Carbohydrate 46.8, Fiber 9.5, Sugar 6.4, Protein 16.1
SOUTHWESTERN VEGETABLE SOUP
In addition to being a teacher, I'm a graduate student and mother of three. So this quick and easy soup is perfect for my busy schedule. A real plus is that my family loves it!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Nutrition Facts :
MIKE'S SPICY SOUTHWEST CHICKEN SOUP
Steps:
- In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
- In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan.
- Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete.
- While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside.
- Preheat the oven to 350 degrees F.
- Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible.
- Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SOUTHWESTERN WINTER SQUASH SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin.
- Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes.
- Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings.
Nutrition Facts : Calories 212, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 299 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 6 grams, Sugar 10 grams
SOUTHWESTERN SOUP
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
- Serve with cornbread, if desired.
SOUTHWEST CHICKEN VEGETABLE SOUP
This soup will warm you up and fill you up!! The beans, potatoes, and chicken are seasoned with southwest flavors that are sure to please. The sky is the limit for including vegetables. Summer squashes, corn, green beans, or anything else that you can get out of your garden or farmers' market! Just be sure to add more liquids to maintain the soup consistency that you desire.
Provided by riflchik
Categories Clear Soup
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place large stock or soup pot over medium heat and add olive oil.
- Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
- Add beans, broth, water, and tomatoes. Stir.
- Bring soup to a boil, then reduce heat to low.
- Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
- Serve piping hot, sprinkling cheese over top if desired.
Nutrition Facts : Calories 377.5, Fat 8, SaturatedFat 1.9, Cholesterol 36.6, Sodium 1109.4, Carbohydrate 49.2, Fiber 11, Sugar 7.4, Protein 28.5
SOUTHWESTERN VEGETABLE BEEF SOUP
Make and share this Southwestern Vegetable Beef Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 2h30m
Yield 4 quarts
Number Of Ingredients 15
Steps:
- In a large pot, brown the ground beef; stir to crumble the ground beef; drain.
- Add in water and remaining ingredients.
- Bring to a boil; lower heat and simmer for about 2 hours, stirring occasionally (I simmer covered for the first 1 1/2 hours, then uncovered the last 30 minutes).
Nutrition Facts : Calories 793.3, Fat 14.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 2007.4, Carbohydrate 117.3, Fiber 30.9, Sugar 10.8, Protein 56.4
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