FAST FIESTA SOUP
"This spicy soup was served at a very elegant lunch, and the hostess was deluged with requests for the recipe," reports Patricia White of Monrovia, California. The colorful combination is a snap to throw together...just open the cans and heat.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges
MEXICAN FIESTA SOUP
Looking for a new way to use leftover turkey? Try this tasty recipe. Recipe taken from Glad/Butterball Turkey ad in Good Housekeeping.
Provided by cassie_bess
Categories Poultry
Time P10DT5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan combine salsa, black beans, corn, turkey and broth.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer 5 minutes.
- Garnish each serving with sour cream and cilantro.
VEGAN FIESTA SOUP
This soup was inspired by countless tortilla soup recipes and became this unique and simple recipe. It was really easy and quick to cook and is surprisingly flavorful. (Note: Soup is vegan without cheddar cheese topping.)
Provided by TerribleCook1017
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dice the onion and brown it in a large pan/pot with a little oil.
- Add crumbles to the onion and quickly saute for one more minute.
- Drain beans and corn. Add beans, corn, tomatoes to the pot and stir.
- Fill one and a half cans with warm water and add the water to the vegetable mix. Add salsa and taco seasoning. Add chili flakes if desired.
- Bring to a boil. Reduce heat and simmer for 15 minutes.
- Serve with cheddar cheese and tortilla chips.
Nutrition Facts : Calories 264.9, Fat 1.6, SaturatedFat 0.3, Sodium 235.5, Carbohydrate 55.1, Fiber 13.2, Sugar 4.8, Protein 13.3
FAST FIESTA SOUP
Found this recipe in Taste of Home and adjusted it to my family's tastes. Colorful soup quickly made from items usually found in your pantry. Fast fix for unexpected guests! Open cans, heat and eat! Spicy and yummy!
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine Rotel, corn and beans in saucepan and heat through.
- Garnish servings with cheese and sour cream if desired.
Nutrition Facts : Calories 304.5, Fat 2, SaturatedFat 0.4, Sodium 649.3, Carbohydrate 59.9, Fiber 15.6, Sugar 2.7, Protein 17
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MEXICAN QUINOA STEW RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (144)Total Time 40 minsCategory SoupCalories 249 per serving
- In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
- Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
- Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
- Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
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