Cream Of Cactus Soup Recipes

CREAMY CHICKEN RICE SOUP

Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

POTATO, CACTUS, AND CARROT SOUP

Potato, Cactus, and Carrot Soup image

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil or vegetable oil
1 medium white onion, chopped
3 medium plum tomatoes, peeled and finely chopped
2 cloves garlic (large), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
4 cups canned fat-free reduced-sodium chicken broth
2 medium potatoes, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
3/4 cup rinsed and diced bottled cactus
1/4 cup coarsely chopped parsley, flat-leaf preferred
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

1. Heat the oil in a large saucepan over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomatoes, garlic, oregano, and cumin. Cook until tomato juices reduce and the mixture thickens, about 3 minutes. Add the broth, potatoes, and carrots. Bring to a boil, then reduce heat to low, cover and cook until the vegetables are tender, 15 to 20 minutes. 2. Add the cactus, parsley, salt, and pepper. Simmer the soup until completely heated through and the flavors blend, about 5 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CREAM OF CACTUS SOUP RECIPE

Cream of Cactus Soup Recipe image

Provided by Maverick19

Number Of Ingredients 10

Ingredients

2 lb cooked cactus, chopped
2 quarts chicken broth
1 oz sunflower oil
1 clove garlic
4 oz white onion, diced
allspice pepper or black pepper to taste, but Allspice Pepper is preferred
salt, to taste
10 stems cilantro
20 oz whole milk
2 oz mexican cream OR heavy cream, but mexican cream is preferred

Steps:

1. Heat the oil in a large saucepan and sautee the onion, garlic and cactus, 5-7 minutes. 2. Add the chicken broth, pepper, cilantro, milk and cream. Bring to a boil and then reduce heat to simmer. 3. Simmer for 20 minutes, stirring often. Season with salt to taste and Serve.

CREAM SOUP BASE

Cream Soup Base image

This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.

Provided by Nell Marsh

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

½ cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste

Steps:

Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 7.6 g, Cholesterol 35.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 394.8 mg, Sugar 2.9 g

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