HOLY MOLY POTATO SOUP
This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it'd be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. -Angela Sheridan, Opdyke, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 529 calories, Fat 30g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 1981mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 8g fiber), Protein 18g protein.
SANTA FE SWEET POTATO SOUP
This spicy southwestern soup has a touch of roasted red peppers in it. If you don't want to make your own, you can save time and use ready-prepared. Very warming on a cold day and makes the house smell great!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 8h55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F.
- Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
- While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
- Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
- Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
- Cut out the stem and remove seeds; slice peppers thinly and set aside.
- Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
- Cook the onion in the oil in a skillet until tender.
- Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
- Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
- Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
- Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
- Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
- Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
- To serve, garnish with cilantro and roasted red pepper.
SANTA FE SOUP
This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.
Provided by Sammye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Brown ground beef and drain off fat.
- In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Nutrition Facts : Calories 455.2 calories, Carbohydrate 36.3 g, Cholesterol 72.1 mg, Fat 21.6 g, Fiber 7.7 g, Protein 28.4 g, SaturatedFat 10.2 g, Sodium 1827.1 mg, Sugar 9.1 g
SANTA FE SOUP
This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.
Provided by crispychick
Categories Vegetable
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, saute meat and onion together until meat it cooked through.
- Stir in seasonings.
- Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
- Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.
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