La Fiesta Soup Food

FIESTA CHICKEN SOUP RECIPE

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
• Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

MEXICAN FIESTA SOUP

Steps:

• In large saucepan combine salsa, black beans, corn, turkey and broth.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes.
• Garnish each serving with sour cream and cilantro.

FIESTA CHICKEN SOUP

Steps:

• Heat oil over medium heat in a soup pot. Add onions and cook until translucent.
• Add garlic and cook an additional 2-3 minutes.
• Add chicken and taco seasoning and stir, letting heat open up the spices.
• Add the rest of the ingredients, except the cilantro and sour cream.
• Simmer for 20-30 minutes.
• Add a dollop of sour cream and a sprinkle of cilantro to each bowl before serving.

FAST FIESTA SOUP

Steps:

• Combine Rotel, corn and beans in saucepan and heat through.
• Garnish servings with cheese and sour cream if desired.

FIESTA PASTA SOUP

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.

LA FIESTA SOUP

Steps:

• Soak pinto and kidney beans in 4 cups water overnight or at least for 6 hours.
• You could use canned beans I should think, but I haven't so you will have to use accordingly.
• This recipe is with bulk beans.
• Bring to a boil the beans and 8 cups of water.
• Reduce heat and simmer, covered for about 15 minutes.
• Add rice, onion, green pepper, chili powder and oregano, and bring to a second boil.
• Reduce heat and simmer for about 40 minutes or until the rice and beans are tender.
• Be sure to check the kidney beans at this step, because they tend to take longer.
• Add blended tomatoes, garlic, parsley, and butter, and simmer about 15 minutes or until the flavors are blended.
• Turn burner to lowest heat Add green onions and corn chips.
• In blender, blend together sour cream, chees, avocado and enough of the hot soup so that mixture can blend.
• Blend until smooth.
• Remove soup from heat, stir in blended mixture.
• Season to taste.
• Serve, topped with additional sliced green onions, if desired.