MEXICAN TOMATO LIME SOUP
My family loves this soup. Very refreshing and good Tex-Mex flavor. Good served with polenta. Adapted from a Moosewood recipe.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
- Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
- Let simmer for several minutes.
- Add hot sauce, salt, and pepper to taste.
- To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.
Nutrition Facts : Calories 175, Fat 10.1, SaturatedFat 4.7, Cholesterol 20.1, Sodium 847.6, Carbohydrate 16, Fiber 2.1, Sugar 11.7, Protein 8.5
ZESTY PEPPERONI SOUP
This is an easy to make low cost soup that is made in the slow cooker. I created this recipe out of boredom and was surprised with how well it turned out. Though some of the ingredients normally do not "go with" each other they blend well to create a unique healthy meal. You can add shredded carrots, zucchini and chopped mushrooms also.
Provided by EmilieLearnstoCook
Categories Stocks
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare all ingredients. Put everything except the mozzarella into the crock-pot. Stir well. Sprinkle the cubed mozzarella on top of the soup after stirring. Let cook on High for 2 to 3 hours. Or low for 4 to 6 hours.
- Serve with warm bread or crackers or sprinkle each bowl with croutons. Enjoy.
Nutrition Facts : Calories 213.9, Fat 6.6, SaturatedFat 3, Cholesterol 14.9, Sodium 1462.3, Carbohydrate 29.9, Fiber 6.6, Sugar 19.1, Protein 14.2
SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
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4/5 (1)Total Time 1 hr 40 minsServings 4-6
- Preheat oven to 400°. Brush 1 side of tortillas with 1 Tbsp. oil; cut tortillas in half. Stack tortilla halves, and cut crosswise into 1/4-inch-wide strips. Arrange strips in a single layer on a lightly greased baking sheet. Season with salt and pepper. Bake 15 minutes or until golden, stirring halfway through. Cool.
- Meanwhile, heat a nonstick skillet over high heat 2 minutes. Add tomato halves, and cook, turning occasionally, 10 minutes or until charred on all sides. (Tomatoes may stick.) Transfer to a food processor.
- Sauté onion in remaining 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender. Add garlic; sauté 2 minutes or until fragrant. Transfer onion mixture to food processor with tomatoes; process until smooth.
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