Spicy Southwestern Soup Recipes

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SPICY SOUTHWESTERN SOUP WITH CHORIZO

Never throw out the sauce in a can of chipotles in adobo again! The smoky, tangy flavor makes it a great base for all kinds of dishes, including this oh-so-simple lunchtime soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 7



Spicy Southwestern Soup with Chorizo image

Steps:

  • Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
  • When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
  • Season with salt, reseal, gently swirl, and enjoy.

1/4 cup frozen peas, thawed
1/2 cup black beans, drained and rinsed
2 teaspoons chipotle-in-adobo sauce (without any chiles)
1/3 cup very thinly sliced white onion
1/2 cup packed baby spinach leaves, very thinly sliced
1/4 cup very thinly sliced dried chorizo
Kosher salt

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



Southwestern Soup image

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.

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

SPICY SOUTHWESTERN MEATBALL SOUP

This soup is a little bit of work, but well worth it in the end. Garnish with lime wedges, sour cream, diced avocado, cilantro sprigs on top. Recipe was adopted and has been edited by me February 2005. This recipe is courtesy of Souther Home by Design.

Provided by - Carla -

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 23



Spicy Southwestern Meatball Soup image

Steps:

  • Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined. Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet.
  • Bake at 400°F for 12 to 15 minutes or until browned, turning occasionally.
  • Sauté onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender.
  • Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown).
  • Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt.
  • Bring to a boil; reduce heat, and simmer, covered, 35 minutes.
  • Stir in cilantro.
  • Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!

Nutrition Facts : Calories 410.8, Fat 15.2, SaturatedFat 4.4, Cholesterol 80.1, Sodium 1156.3, Carbohydrate 43.5, Fiber 8, Sugar 4, Protein 28.5

1 lb lean ground beef
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons fajita seasoning mix
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 egg, well beaten
2 tablespoons vegetable oil
1/2 cup chopped onion
2 carrots, chopped
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 zucchini, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons tomato paste
1 teaspoon minced and seeded chipotle pepper
1 teaspoon adobo sauce
3 1/2 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1/4 teaspoon kosher salt
2 tablespoons chopped fresh cilantro

SPICY SOUTHWESTERN VEGETABLE SOUP

This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.

Provided by bmarie

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14



Spicy Southwestern Vegetable Soup image

Steps:

  • Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
  • Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
  • Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
  • Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15

1 medium onion, diced
1 bell pepper, diced
2 tablespoons oil
1 (30 ounce) box vegetable broth
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
salt and pepper
2 tablespoons cumin
1 tablespoon chili powder
hot sauce (I use Cholula and find it gives it an excellent flavor)
cheese (optional)
tortilla chips (to garnish) (optional)

MIKE'S SPICY SOUTHWEST CHICKEN SOUP

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 18



Mike's Spicy Southwest Chicken Soup image

Steps:

  • In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
  • In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan.
  • Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete.
  • While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside.
  • Preheat the oven to 350 degrees F.
  • Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible.
  • Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

4 tablespoons olive oil
2 yellow onions, chopped
5 cloves garlic, chopped
1 1/3 ounces cilantro, whole stems and leaves
1 1/2 cups strained plum Roma tomatoes
Pinch ground cumin
2 tablespoons lime juice
8 cups chicken stock
1 dried ancho chile
Sea salt and pepper
8 corn tortillas
1/2 cup vegetable oil
2 skinless, boneless chicken breasts
1/2 cup Southwest seasoning mixture
1/2 cup shredded Monterey Jack
2 tomatoes, diced
2 avocados, diced
2 green onions, sliced

SOUTHWESTERN TURKEY SOUP

This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. -Brenda Kruse, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 13



Southwestern Turkey Soup image

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.

1 medium onion, chopped
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

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



Southwest Chicken Soup image

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.

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

SPICY SOUTHWESTERN SOUP

Make and share this Spicy Southwestern Soup recipe from Food.com.

Provided by Kay D.

Categories     Beans

Time 1h40m

Yield 2 quarts

Number Of Ingredients 5



Spicy Southwestern Soup image

Steps:

  • Boil soup mix and water or stock for 5 minutes.
  • Simmer for 60 to 90 minutes; adding water if necessary to maintain desired consistency.
  • Include diced chicken if desired.
  • The flavor is enhanced if refrigerated and served the next day.
  • Season with lime juice and chopped fresh cilantro.

Nutrition Facts : Calories 5.7, Sodium 14.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 0.2

1 cup dried spicy southwestern soup mix
5 cups water or 5 cups chicken stock
2 cups diced cooked chicken (optional)
1 lime, juice of
1/2 cup chopped fresh cilantro

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