Southwestern Salsa Soup Recipes
SALSA CHICKEN SOUP
"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
SOUTHWESTERN SALSA SOUP
Make and share this Southwestern Salsa Soup recipe from Food.com.
Provided by Denise in NH
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.2, Fat 3.8, SaturatedFat 0.5, Sodium 582.3, Carbohydrate 47.5, Fiber 8.3, Sugar 8.4, Protein 8.3
SOUTHWEST SALSA SOUP WITH LIME CREAM
From Dave DeWitt of fiery-foods.com. He writes: "Using a commercial salsa as a base for this soup makes it quick and easy to prepare, as well as allowing you to choose your spice level, from mild to wild. The heat of the salsa will intensify, so we don't recommend you use a habanero-based salsa or any other that is too hot. This simple soup can also be made more hearty with the addition of cooked pinto or black beans, chicken or turkey, or even whole-kernel corn. Add these to the soup after it has been pureed. For the taste of green chile and chicken enchiladas in soup form, just use green chile salsa and add chicken."
Provided by lecole54
Categories Mexican
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a heavy saucepan or stockpot over medium-high heat, add the oil, and when hot, add the onions and sauté until they are soft. Add the garlic and continue to sauté for an additional minute.
- Stir in the salsa, broth, tortillas, cumin, and salt and pepper and bring to a boil. Reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.
- Put the mixture into a blender or food processor and puree until smooth. Taste and adjust the seasonings and stir in the cilantro.
- To serve, ladle the soup into individual bowls and garnish with a dollop of lime cream, as follows:.
- Combine lime juice, sour cream, and heavy cream in a bowl and stir to mix. Refrigerate any cream that is not used.
Nutrition Facts : Calories 235.4, Fat 15.4, SaturatedFat 7.8, Cholesterol 33, Sodium 1183.7, Carbohydrate 19, Fiber 3, Sugar 5.5, Protein 7.6
SOUTHWESTERN STEAK SOUP
I made this up to use leftover grilled steak. It's a delicious, hearty soup that is perfect with a salad and some homemade biscuits or beer bread on the side. Almost any kind of steak should work, although we usually grill New York, porterhouse, or sirloin. If you don't usually have leftover steak, you can always grill an extra one just so you can make this soup! You can adjust the heat by using a milder or hotter salsa, adding cayenne or chipotle, or adding jalepeno or other hot peppers.
Provided by Halcyon Eve
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 6 quart saucepot over medium heat. Saute onions until tender.
- Add garlic and saute 1 minute.
- Add remaining ingredients, except garnishes, all at once. Bring just to a boil, reduce heat, and simmer 15-20 minutes or until hot all through and flavors are blended. Serve garnished as desired.
Nutrition Facts : Calories 292.7, Fat 3.7, SaturatedFat 0.4, Sodium 514.1, Carbohydrate 52.8, Fiber 16.6, Sugar 7.4, Protein 15.8
SOUTHWEST CHICKEN SOUP
Make and share this Southwest Chicken Soup recipe from Food.com.
Provided by chef 1026044
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
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.
SOUTHWEST SALSA
This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T.
Provided by lcreece
Categories Black Beans
Time 15m
Yield 16-24 cups, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients in large bowl. cover & chill 1-2 hours.
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