Southwest Salsa Soup With Lime Cream Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

Steps:

• Heat oil to medium in large soup pot.
• Brown meat, onion, garlic and spices.
• Add all canned ingredients and bring to low boil.
• Reduce heat and simmer 15 minutes.
• Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
• Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

Steps:

• Mix ingredients in large bowl. cover & chill 1-2 hours.

Steps:

• In a large pot, heat oil over medium-high heat.
• Add garlic and stir until lightly browned, about 30 seconds.
• Remove pan from heat and add sweet potatoes.
• Mash them to a puree with a potato masher.
• Add chicken broth, salsa and tortilla chips.
• Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
• Add beans, corn and oregano and cook until heated through.
• Stir in cilantro or parsley and lime juice and serve.