Chip And Salsa Soup Food

SALSA AND CHIPS

Salsa and Chips image

Provided by Food Network Kitchen

Time 20m

Yield about 2 cups

Number Of Ingredients 10

Ingredients

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Steps:

In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

HOMEMADE SALSA AND TORTILLA CHIPS

Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas

Steps:

Add all salsa ingredients to a bowl and toss.
For the chips:
Preheat peanut oil in a deep-fryer to 350 degrees F.
Mix the salt and chipotle powder together in a small bowl.
Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

EASY MEXICAN CASSEROLE

Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

BLACK BEAN SOUP WITH CHIPS AND SALSA

Black Bean Soup With Chips and Salsa image

Make and share this Black Bean Soup With Chips and Salsa recipe from Food.com.

Provided by Homebasics

Categories Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 garlic cloves, minced
2 1/2 cups vegetable broth
19 ounces black beans, rinsed and drained
1 tablespoon chili powder
2 teaspoons dried oregano leaves
1/2 teaspoon salt
2 bay leaves
1/2 lime
1/4 cup chopped tomato
1/4 cup chopped avocado
1/4 cup chopped coriander
1/4 cup chopped green onion (or 1/2 cup prepared salsa)
bite-size tortilla chips

Steps:

Heat oil in pan. Add onion, celery, carrot and garlic; cook until tender.
Stir in broth, beans and seasonings. Bring to a boil. Simmer, covered 15 minutes. Discard bay leaves. Puree, leaving a bit chunky.
Meanwhile, stir tomato with avocado, coriander and green onion. Moisten with olive oil and lime juice. Season with salt. Place 3 to 4 tortilla chips on soup. Top chips with salsa.

Nutrition Facts : Calories 205.9, Fat 4.8, SaturatedFat 0.8, Cholesterol 1, Sodium 559.8, Carbohydrate 32.6, Fiber 10.1, Sugar 3, Protein 10.1