Southwest Salsa Soup With Lime Cream Food

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

CHICKEN SALSA SOUP

Steps:

• Cut chicken into bite-size pieces.
• Heat oil in a large Dutch oven over medium high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
• Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
• Remove from the heat, squeeze fresh lime juice over the top and stir the soup.
• Serve warm with your choice of toppings.

SOUTHWEST SALSA SOUP WITH LIME CREAM

Steps:

• Heat a heavy saucepan or stockpot over medium-high heat, add the oil, and when hot, add the onions and sauté until they are soft. Add the garlic and continue to sauté for an additional minute.
• Stir in the salsa, broth, tortillas, cumin, and salt and pepper and bring to a boil. Reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.
• Put the mixture into a blender or food processor and puree until smooth. Taste and adjust the seasonings and stir in the cilantro.
• To serve, ladle the soup into individual bowls and garnish with a dollop of lime cream, as follows:.
• Combine lime juice, sour cream, and heavy cream in a bowl and stir to mix. Refrigerate any cream that is not used.

SIMPLE SALSA SOUP

Steps:

• Place broth into your favorite soup pot. Heat broth on medium.
• Meanwhile, in a food processor (if you don't have one, use a blender), chop the onion and garlic, using 1 second pulses until well chopped, but not mushy, about 8 pulses.
• Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
• You should have just about 1 cup of salsa.
• Turn up heat under soup.
• Add shredded chicken to broth.
• When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
• Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
• Adjust seasonings to taste.
• To Serve:.
• Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
• Ladle the simmering broth into bowls over the cheese.
• Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
• Serve with garnishes on the side.
• (If you choose to add the garnishes before serving, add them right before serving so as not to cook the cilantro or avocado. I do not recommend adding the sour cream ahead of time).
• Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
• Enjoy!

SALSA CHICKEN SOUP

Steps:

• In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.

CREAMY SALSA SOUP

Steps:

• Preheat oven to 400 degrees. Place tortilla on a baking sheet and bake until crisp and golden, about 8 minutes.
• Meanwhile, combine salsa and chicken broth in a medium saucepan; bring to a boil over medium-high. Transfer to a blender along with heavy cream and blend until smooth (use caution when blending hot liquids); season with salt and pepper. Divide soup between two bowls and top with tortilla strips, avocado, and cilantro.

SOUTHWESTERN SALSA SOUP

Steps:

• In a large pot, heat oil over medium-high heat.
• Add garlic and stir until lightly browned, about 30 seconds.
• Remove pan from heat and add sweet potatoes.
• Mash them to a puree with a potato masher.
• Add chicken broth, salsa and tortilla chips.
• Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
• Add beans, corn and oregano and cook until heated through.
• Stir in cilantro or parsley and lime juice and serve.