South Of The Border Soup Food

SOUTH OF THE BORDER SOUP

South of the Border Soup image

Cooking and creating new recipes is a favorite pastime of mine. As a matter of fact, this is an original recipe, which earned my first place in the Wisconsin Beef Cookoff some years ago. - Lynn Ireland, Lebanon, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 jar (16 ounces) picante sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water

Steps:

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 780mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

SOUTH OF THE BORDER CARROT BISQUE

South of the Border Carrot Bisque image

Make and share this South of the Border Carrot Bisque recipe from Food.com.

Provided by Need Help

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb carrot, peeled and coarsely chopped
1 1/4 cups low sodium chicken broth
1/2 red onion, chopped
2 teaspoons canned chopped jalapenos
1 tablespoon butter
1/4 cup milk
1/2 teaspoon salt
1 dash nutmeg
1 dash white pepper
1/4 cup heavy whipping cream
1/2 cup finely chopped green onion, for garnish

Steps:

Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
Sauté onion and jalapeño in butter, then add to carrots and broth.
Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
Transfer soup to blender and blend until smooth.
Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
Cook a few minutes longer, then serve with green onions on top.

Nutrition Facts : Calories 155.5, Fat 9.7, SaturatedFat 5.8, Cholesterol 30.1, Sodium 427.7, Carbohydrate 15.3, Fiber 3.7, Sugar 6.2, Protein 3.8

SOUTH OF THE BORDER SOUP

South of the Border Soup image

Make and share this South of the Border Soup recipe from Food.com.

Provided by children from A to Z

Categories Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 egg
1/4 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb ground beef
1 (16 ounce) jar picante sauce
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/4 cups water

Steps:

In a bowl, combine the first four ingredients.
Crumble beef over mixture and mix well.
Shape into 1 inches balls.
In a large saucepan, brown meatballs; drain.
Add the picante sauce, corn, beans, tomatoes and water; bring to a boil.
Reduce heat; cover and simmer for 20min. or until the meat is no longer pink.

Nutrition Facts : Calories 285.9, Fat 10.3, SaturatedFat 3.8, Cholesterol 65, Sodium 838, Carbohydrate 31.5, Fiber 7.4, Sugar 4.8, Protein 19.3

SOUTH-OF-THE-BORDER CHOWDER

South-of-the-Border Chowder image

From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

Steps:

In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

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