SUPER FAST MEXICAN SOUP
Steps:
- In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning., Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 998mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
BEST EVER LOW FAT MEXICAN SOUP
Delicious, lowfat bean soup with a Mexican seasoning. This is my kids favorite! I always double the recipe and freeze in small containers so they can take out and microwave. Very low in fat and delicious! Quick and easy too!
Provided by christynlee
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except cheese in large pot.
- Cook for approximately 30 minutes.
- Add cheese and continue cooking until cheese is melted.
LOW-FAT POTATO SOUP
"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
Nutrition Facts : Calories 178 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
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20 BEST MEXICAN SOUP RECIPES - INSANELY GOOD
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- Mexican Lentil Soup. This vegetarian-friendly soup is packed to the brim with all kinds of veggies, spices, and more. It’s incredibly filling, and the tortilla strips give it a wonderful crunch that soup doesn’t always have.
- Chicken Enchilada Soup. Chicken enchilada soup has gained popularity in the past several years, but none of the canned versions come close to tasting as good as the homemade stuff.
- Mexican Meatball Soup. If you like thick, meaty soup with plenty of veggies, meatball soup, or albondigas soup, is the dish for you. As is true for most good soups, the ingredients list in the recipe is a little long, but most of what you need are seasonings, spices, and veggies.
- Mexican Vegetable Soup. Mexican vegetable soup is similar to any other vegetable soup. It has a vegetable broth base and plenty of garden-fresh veggies like carrots, onions, zucchini, green beans, and more.
- Black Bean Soup. Although it takes about 2 hours to cook, black bean soup couldn’t be easier to make. Aside from the beans and onions, all you need are lots and lots of spices and herbs.
- Mexican Pozole. Mexican pozole is a hearty, stick-to-your-ribs stew that contains meat, meat, and more meat. There is also hominy, chiles, and jalapenos, but the pork shoulder and broth are the main features of this dish.
- Mexican Street Corn Soup. If you’re looking for something to use up all that extra summer corn from your garden, consider making this creamy, tangy soup.
- Chicken Fajita Soup. If you take a recipe for pasta e fagioli and add chicken instead of sausage and rice instead of pasta, you’ll have something very much like chicken fajita soup.
- Slow-Cooker Sweet Potato Chocolate Mole Soup. Chocolate soup? Yes, please! Okay, so this soup has a lot more going on than just the chocolate. However, it does contain both chocolate and tequila, so it gets an A+ in my book.
- Chicken Tortilla Soup. I never knew how much I loved Trisha Yearwood until I started using her recipes. I’m not saying she’s not a talented singer because she is, but this woman was born to cook.
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- Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and brown sugar. Drizzle 1 tablespoon oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside.
- While chicken is cooking, rub corn all over with oil and season generously with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. Use a sharp knife to cut kernels off of the cob.
- In a large stock pot combine chicken broth, diced tomatoes and green chiles, fire roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapenos, garlic, grilled corn and remaining spices.
- Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings.
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