SOUTHWEST CHICKEN SOUP
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Add onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes until onions and peppers begin to soften.
- Add chicken and season with salt and pepper. Cook, stirring occasionally, for 10 minutes.
- Add diced tomatoes, black beans, yellow corn, chicken broth, enchilada sauce, chipotle peppers in adobo sauce, paprika, ground coriander, and bay leaf. Stir to combine.
- Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.
- Add in chopped cilantro and the juice of 1 lime. Stir together, give it a taste, and add more salt if necessary.
- Serve in bowls topped with a dollop of sour cream, some cilantro sprigs, tortilla strips, and a lime wedge.
Nutrition Facts : ServingSize 1 /8th of recipe, Calories 203 kcal, Carbohydrate 21 g, Protein 18 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 973 mg, Fiber 5 g, Sugar 4 g
SOUTHWESTERN SOUP
Make and share this Southwestern Soup recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened, drain.
- Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with sour cream and cilantro.
SUPER-EASY SOUTHWEST SOUP
The owner of a local Christian bookstore, gave me this recipe several years ago. It's SO good, and quick to make. And it tastes like you've been working on it all day! :)
Provided by Sharon Richardson
Categories Other Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Brown ground beef with minced garlic, cumin and onion. Drain.
- 2. Add all other ingredients. (Don't drain any of the canned ingredients). May wish to add 2 or 3 cans full of water.
- 3. Heat through, and serve with shredded cheddar cheese and cornbread! SO DELICIOUS! :)
- 4. Note: My family likes extra pasta, so I add 1-1/2 cups medium-sized pasta shells to this soup and boil until pasta is tender (about 10 minutes or longer). If you add pasta shells to this soup, you'll need to add extra water.
- 5. Great tasting soup, immediately after heating through. But, even more delicious on the second day! :)
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- In a large stockpot, heat olive oil over medium-low heat. Add the onion, bell pepper, jalapeno pepper and garlic. Stir in the cumin, chili powder, coriander and oregano. Cook, stirring occasionally, until the vegetables are softened, around 5 to 7 minutes.
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