SANTA FE TOMATO CHOWDER
This Southwestern-style tomato and corn chowder is served with a festive topping of chopped avocado, shredded cheese, and crunchy French Fried Onions.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan; saute garlic for 1 minute. Add tomatoes and cook 5 minutes. Stir in 1 cup water, tomato sauce, corn, cilantro, Frank's RedHot Sauce and chili powder.
- Bring to a boil. Reduce heat; simmer 10 minutes. Spoon soup into bowls, sprinkle with avocado, cheese and French Fried Onions.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 32.2 g, Cholesterol 32.8 mg, Fat 29 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 11.1 g, Sodium 1062.2 mg, Sugar 9.3 g
SANTA FE CHILI
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1513mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
SANTA FE CHICKEN PIZZA PIE
Give your pie a Southwest twist when you slather on the taco sauce and top with black beans, green chilies and kicked-up chicken strips. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Press pizza dough into a greased 15x10x1-in. baking pan, building up edges slightly. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 8-9 minutes. , Spread with taco sauce; top with beans, tomato, green pepper, onion, chilies and chicken. Sprinkle with cheese. Bake until crust is golden brown, 15-18 minutes.
Nutrition Facts : Calories 434 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 1218mg sodium, Carbohydrate 52g carbohydrate (12g sugars, Fiber 5g fiber), Protein 21g protein.
TOMATO CHOWDER
Make and share this Tomato Chowder recipe from Food.com.
Provided by maryjane in spain
Categories Chowders
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
- Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
- Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
- Add cheese and stir until cheese has melted and sauce is thick.
- Add to vegetables and bring to a boil.
- Add parsley and serve piping hot.
Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3
SANTA FE CLAM CHOWDER
Steps:
- Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
- Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
- A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.
SANTA FE TOMATO CHOWDER
I love tomato soup and grilled cheese but once in a while I like to kick it up a notch and have this yummy tomato chowder. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Chowders
Time 25m
Number Of Ingredients 11
Steps:
- 1. Melt butter in large saucepan;saute garlic for 1 minute. Add tomatoes and cook 5 minutes.Stir in 1 cup water, tomato sauce,corn,cilantro,hot sauce and chilli powder. Bring to a boil high heat. Reduce heat; simmer 10 minutes. Spoon soup into serving bowls; Sprinkle with cheese. Also with avocado and fried onions if desired.
SANTA FE TOMATO CHOWDER
This Southwestern-style tomato and corn chowder is served with a festive topping of chopped avocado, shredded cheese, and crunchy French Fried Onions.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan; saute garlic for 1 minute. Add tomatoes and cook 5 minutes. Stir in 1 cup water, tomato sauce, corn, cilantro, Frank's RedHot Sauce and chili powder.
- Bring to a boil. Reduce heat; simmer 10 minutes. Spoon soup into bowls, sprinkle with avocado, cheese and French Fried Onions.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 32.2 g, Cholesterol 32.8 mg, Fat 29 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 11.1 g, Sodium 1062.2 mg, Sugar 9.3 g
SANTA FE CHOWDER
Make and share this Santa Fe Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
- Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
- Add in the carrots, sweet potatoes, potatoes, and water.
- Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
- Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
- Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
- Transfer 3 cups of the vegetables from the soup into the container of a blender.
- Add the Neufchatel, cheddar, and milk.
- Process until smooth.
- Add puree back to the soup; stir to combine and reheat if necessary.
Nutrition Facts : Calories 263.8, Fat 12, SaturatedFat 5, Cholesterol 22.8, Sodium 352.9, Carbohydrate 33.3, Fiber 5.1, Sugar 6.2, Protein 8.4
ANN PACHETT'S SPICY SEAFOOD CHOWDER
Steps:
- Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
- Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.
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