Southwestern Salsa Soup Food

SOUTHWESTERN SOUP

Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Ingredients

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

SALSA CHICKEN SOUP

Salsa Chicken Soup image

"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional

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.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

SOUTHWEST SALSA SOUP WITH LIME CREAM

Southwest Salsa Soup With Lime Cream image

From Dave DeWitt of fiery-foods.com. He writes: "Using a commercial salsa as a base for this soup makes it quick and easy to prepare, as well as allowing you to choose your spice level, from mild to wild. The heat of the salsa will intensify, so we don't recommend you use a habanero-based salsa or any other that is too hot. This simple soup can also be made more hearty with the addition of cooked pinto or black beans, chicken or turkey, or even whole-kernel corn. Add these to the soup after it has been pureed. For the taste of green chile and chicken enchiladas in soup form, just use green chile salsa and add chicken."

Provided by lecole54

Categories Mexican

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 teaspoons vegetable oil
1 cup onion, chopped
2 teaspoons garlic, chopped
1 1/2 cups salsa, tomato-based
3 cups chicken broth, preferably homemade
2 corn tortillas, torn into pieces
1/4 teaspoon ground cumin
salt, to taste
pepper, freshly ground, to taste
1/4 cup cilantro, chopped
2 tablespoons lime juice, preferably fresh
1/2 cup sour cream
1/4 cup heavy 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.

Nutrition Facts : Calories 235.4, Fat 15.4, SaturatedFat 7.8, Cholesterol 33, Sodium 1183.7, Carbohydrate 19, Fiber 3, Sugar 5.5, Protein 7.6

SOUTHWEST SALSA

Southwest Salsa image

This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T.

Provided by lcreece

Categories Black Beans

Time 15m

Yield 16-24 cups, 20 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, drained
2 (8 ounce) cans shoe peg corn, not drained
1/2 orange bell pepper, chopped (or yellow or red bell pepper)
1/2 purple onion, medium, diced
2 -3 jalapeno peppers (optional to remove seeds)
1 quart diced tomato
1 tablespoon oil
1/2 teaspoon salt
1 teaspoon cumin
1/4 cup cilantro, chopped & firmly packed -add more to taste
3 limes, juice of

Steps:

Mix ingredients in large bowl. cover & chill 1-2 hours.