Supereasysouthwestsoup Recipes

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SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

This Southwest Chicken Soup is packed with chicken, veggies, black beans, corn, and a flavorful blend of Mexican spices. Satisfying and healthy!

Provided by Isabel Eats

Categories     Dinner     Soup

Time 55m

Number Of Ingredients 20

1 tablespoon olive oil
1 lb boneless skinless chicken thighs, (diced into small bite-sized chunks)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1/2 medium onion, (diced)
1 green bell pepper, (diced)
2 cloves garlic, (minced)
1 (14-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, (drained and rinsed)
1 (15-ounce) can yellow corn, (drained and rinsed)
2 1/2 cups chicken broth
1 cup easy enchilada sauce
2 chipotle peppers in adobo sauce, (minced)
2 teaspoons ancho chili powder
1 teaspoon paprika
1 teaspoon ground coriander
1 bay leaf
2 tablespoons lime juice ((about 1 lime))
2 tablespoons chopped cilantro, (plus more for garnish)
Optional garnishes: shredded cheese, sour cream, tortilla strips, diced avocado, lime wedges

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



Southwestern Soup image

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

1 lb ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
32 ounces light red kidney beans, rinsed and drained
15 ounces black beans, rinsed and drained
14 1/2 ounces petite diced tomatoes with jalapenos, undrained
14 1/2 ounces diced tomatoes with mild green chilies, undrained
14 ounces beef broth
2 cups yellow and white frozen whole kernel corn
1 ounce taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
sour cream, for garnish
chopped fresh cilantro, for garnish

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



Super-Easy Southwest Soup image

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

1 to 1-1/2 lb ground beef
1 tsp minced garlic
1 tsp cumin
3 Tbsp minced onion (or 1 onion, chopped)
2 can(s) minestrone soup (regular size)
1 can(s) ranch style beans
1 can(s) rotel tomatoes
1 can(s) beef broth
salt & pepper, to taste
1 to 1-1/2 c medium-sized pasta shells (optional)

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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