Great southwestern soup recipe?!
Santa Fe Soup
3 lb. hamburger, browned, drained
3-7.5 oz cans green chili
3-10 oz. cans Rotel tomatoes
3-15 oz. cans stewed tomatoes
3-15 oz. cans whole kernel corn (not drained)
3-15 oz. green beans (not drained)
1-2 lb. box Velveeta cheese, cubed
Combine. Cook until heated through.
Southwestern Soup
1 lb. ground beef
1 medium onion chopped
1 can black beans, undrained
2 cups frozen white or yellow and white corn kernels
1 can diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 lb. Mexican Velveeta, cubed
In large skillet, brown beef and onion, drain. Combine all ingredients in crockpot, cover. Simmer on low, stir occasionally until cheese is melted. Continue to simmer until heated through, 4 hours.
Enjoy!
Answers: Here are two:
Santa Fe Soup
3 lb. hamburger, browned, drained
3-7.5 oz cans green chili
3-10 oz. cans Rotel tomatoes
3-15 oz. cans stewed tomatoes
3-15 oz. cans whole kernel corn (not drained)
3-15 oz. green beans (not drained)
1-2 lb. box Velveeta cheese, cubed
Combine. Cook until heated through.
Southwestern Soup
1 lb. ground beef
1 medium onion chopped
1 can black beans, undrained
2 cups frozen white or yellow and white corn kernels
1 can diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 lb. Mexican Velveeta, cubed
In large skillet, brown beef and onion, drain. Combine all ingredients in crockpot, cover. Simmer on low, stir occasionally until cheese is melted. Continue to simmer until heated through, 4 hours.
Enjoy!
cheese and potato soup! look on food network website 4 recipes!
Taco Soup
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
South Western Chicken Soup...
INGREDIENTS
1 (10.5 ounce) can condensed beef broth
1 (12 ounce) can tomato paste
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/2 cups diced cooked chicken
3 green onions, sliced
2 tablespoons chili powder
1 (4 ounce) can chopped green chilies
1 2/3 cups water
DIRECTIONS
In a large saucepan, combine beef broth and tomato paste. Add remaining ingredients. Cover and simmer for 10 minutes.
Nutrition Facts: One serving (prepared with low-sodium beef broth and salt-free tomato paste) equals 224 calories, 3 g fat (0 saturated fat), 21 mg cholesterol, 631 mg sodium, 32 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1 vegetable.
Here's a great and delicious, southwestern, soup that will warm you up anytime.
Hope you enjoy it! I make it all the time on a chilly day!
Ingredients:
1 tbsp - Vegetable oil
1 Red - onion, minced (about 2 cups)
1/3 cup - Rice
4 cups - Chicken broth, preferably low sodium
1 cup - Fresh, canned or frozen corn
2 (15 oz) cans -Black beans, drained
3/4 tsp - Ground cumin
1 bunch - Fresh cut spinach leaves
1 bunch -Chopped cilantro leaves
1/2 cup -Tomato salsa
1/2 cup -Sliced green onions
Preparation:
Heat the oil in 4 quart pot over medium-high heat. When hot, add red onion and rice. Cook until rice is lightly browned, about 4 minutes, stirring often to prevent burning. Add broth, beans, corn and cumin. Bring to a boil. Simmer, covered, until rice is tender, 15 to 18 minutes. Add spinach leaves, cilantro, green onion and salsa. Stir well. Adjust liquid with water as needed. Add salt and pepper to taste.
Hope I helped! Have a nice weekend and enjoy! <3
Poblano Chicken Chowder
1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.
:::Chicken Tortilla Soup:::
Yummy Mexican chicken soup that is super easy, just dump the ingredients in the crock pot and let it cook! It is delicious!
2-4 cans chicken stock (depending on desired thickness, personal preference)
2 cans crushed tomatoes
1 can diced tomatoes (can use another can of crushed if you don't like chunks or vice versa)
1 can whole corn kernels
1 can black beans
1 small can green chilies (optional to taste)
1 14-oz can enchilada sauce
1 small onion (diced)
2-3 cloves of garlic (minced)
2 tablespoons fresh cilantro
3 teaspoons cumin
3 teaspoons chili powder
Salt and Pepper to taste
1.5 lb. chicken (cut into pieces and cooked, I use breasts, but any meat will do, sometimes I use leftover meat from a whole chicken and just shred it up... whatever I have on hand really. Sometimes I even make it with beef!)
Optional Garnishes: sour cream, cheddar cheese, avocados and tortilla strips.
I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is...
For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup!
=] This is a favorite of all my friends and family!