Fiesta Pasta Soup Recipes

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FAST FIESTA SOUP



Fast Fiesta Soup image

"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

2 cans (10 ounces each) diced tomatoes and green chilies
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
Shredded cheddar cheese and sour cream, optional

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

FIESTA PASTA SOUP



Fiesta Pasta Soup image

A very simple Mexican soup dish with spices that can be adjusted to "heat it up" or tone it down. I've had this recipe and love it, I don't know who it is by but it was published in a local newspaper.

Provided by Rise3834

Categories     One Dish Meal

Time 35m

Yield 6 bowls

Number Of Ingredients 14

2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can chicken broth with roasted garlic (if you can not find this, mince 2 cloves garlic and use an add'l can of chicken broth)
2 cups water
1 (10 ounce) can diced tomatoes and green chilies, undrained (I use the hot Rotel myself)
2 tablespoons fresh cilantro, minced (reduce to 1 tbl if dried is used)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 lb smoked sausage (or spicy)
6 ounces vermicelli, broken into about 1 inch pieces
1 (14 1/2 ounce) can corn (Mexican corn if you can find it)
1 (14 1/2 ounce) can black beans, rinsed and drained
1 tablespoon lime juice
1 sliced avocado (to garnish)
grated cheddar cheese or monterey jack cheese (to garnish)

Steps:

  • (remember spices can be adjusted to taste).
  • In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
  • Slice sausage in 1/2 lengthwise then thinly slice into pieces.
  • Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
  • Stir in lime juice.
  • Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
  • Note: I like to serve this with hot Mexican corn bread and a small dinner salad.

Nutrition Facts : Calories 440.1, Fat 18.3, SaturatedFat 4.8, Cholesterol 23.1, Sodium 969.6, Carbohydrate 53.1, Fiber 9.3, Sugar 5, Protein 19.1

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