CHILI-BASIL TOMATO SOUP
A co-worker shared this recipe, and my husband and I both love it! We serve it with a fresh salad and bread. I hope it warms your tummy as it does ours! -Peggy Lund, Fort Collins, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the first 7 ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired.
Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1204mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 10g protein.
CHILI BEAN SOUP
From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
CREAMY GREEN CHILE SOUP
Steps:
- In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
- Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
- Serve soup hot garnished with cilantro and cotija cheese.
DIANN'S CHILI VEGETABLE SOUP
This recipe came about when I tried to make a cabbage soup similar to the one served at a local restaurant. It is now a family favorite. I make it in a large quantity to share and to freeze.
Provided by PICKS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 40
Number Of Ingredients 13
Steps:
- In a large soup pot, saute ground beef until brown. Drain excess fat.
- Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 15 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 420.7 mg, Sugar 4.7 g
GREEN TOMATO AND BACON SOUP
This is a great way to use the green tomatoes at the end of the season. Freezes really well! I recommend serving it with a nice crusty bread.
Provided by Ellie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 12.1 g, Cholesterol 13.4 mg, Fat 5.7 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 655 mg, Sugar 8 g
EASY TOMATO SOUP CHILI
Make and share this Easy Tomato Soup Chili recipe from Food.com.
Provided by Joanne Smith
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown onion and ground beef in large stock pot.
- Add the seasonings and bring to a boil.
- Reduce heat and simmer.
- I like to simmer this for at least an hour, then taste test.
- The trick is to let it simmer to mix the flavors.
Nutrition Facts : Calories 585.7, Fat 18.9, SaturatedFat 7.1, Cholesterol 77.1, Sodium 647.3, Carbohydrate 64.5, Fiber 17.6, Sugar 9.7, Protein 41.5
GREEN TOMATO SOUP
Categories Soup/Stew Tomato Quick & Easy Ham Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
- Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
COLORADO GREEN CHILI (CHILE VERDE)
My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Provided by ROSIE55
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g
GREEN CHILE, TOMATO, AND POTATO SOUP
From New Mexico Magazine. Add a pound of ground lamb or beef if you like. The "chili powder" should read chile, not chili, but the software keeps changing the spelling of the ingredient on me. It should be pure ground red chile, not chili powder, which has other ingredients added to it.
Provided by zeldaz51
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
- Add garlic and cook 2 minutes.
- Add tomatoes and cook 3 more minutes, stirring to prevent burning.
- Add green chile and cook another 2 minutes.
- Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.
Nutrition Facts : Calories 219.1, Fat 7.2, SaturatedFat 1, Sodium 648.8, Carbohydrate 36.1, Fiber 5.8, Sugar 6.3, Protein 4.8
SPICY CHICKEN TOMATO SOUP
Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don't feel like cooking. -Margaret Bailey, Coffeeville, Mississippi
Provided by Taste of Home
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 800mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
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