TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
HEARTY TEX-MEX CHILI SOUP
This is a fantastic soup! It's easy and it's a one pan meal. I like to switch types of beans, kidney, black, pinto, even black eyed. You can make it hotter, or use less pepper sauce for milder. I like to use the hot pepper flakes when I make mine. I hope you will enjoy this chili soup, and that you make it often.
Provided by FLUFFSTER
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan and bring to a boil.
- Reduce heat to low; cook for 20 to 25 minutes.
Nutrition Facts : Calories 348.8, Fat 13.7, SaturatedFat 4.7, Cholesterol 35.7, Sodium 1515.5, Carbohydrate 41.8, Fiber 9.4, Sugar 3.4, Protein 18.6
TEX-MEX CHICKEN AND CORN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the chips and scallions.
Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams
TEX-MEX CHICKEN TORTILLA SOUP
I know there are a lot of tortilla soups out there, but this is my hubby's absolute favorite. This is a brothy type soup, but filling enough to be dinner!
Provided by Charmie777
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into 1-inch cubes.
- In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
- Bring to boiling.
- Add chicken; reduce heat.
- Cover and simmer for 10 minutes.
- Add corn and seasonings, salting to taste.
- Simmer, covered, for 10 more minutes.
- Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!
TEX MEX SOUP
Make and share this Tex Mex Soup recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, brown onions and beef.
- Cook 2 minutes.
- Add all other ing.
- except tortillas and cheese.
- Bring to a boil.
- Reduce heat and simmer, covered, for 30 minutes.
- Stir in cheese.
- Top with tortilla pieces.
TEX-MEX CHICKEN SOUP
We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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- To make the chicken and broth, place the chicken in a large pot, along with the onion, garlic, salt, pepper, allspice, jalapeño, cilantro, and bay leaf. Cover with water, bring to a boil and then turn down the heat and simmer uncovered for 45 minutes.
- Meanwhile, for the soup, in a dry skillet heated on high, toast the ancho chile for about 10 seconds or just until it starts to puff. Fill the skillet with enough water to cover chile. Leave the heat on until the water begins to boil and then turn off the heat and let the chile soak until soft, about 30 minutes. (If using ancho chile powder, you can skip this step).
- As the chile soaks, turn on the broiler and place a rack 6 inches from the heating element. Place the tomatoes, onion, garlic, and jalapeño in a cast-iron skillet and cook for 10 minutes or until everything is starting to blacken. Remove the garlic and place in it a blender. Flip over the onion and jalapeño (leaving the tomatoes as they are), and return the skillet to the oven. Cook for 10 more minutes then remove the skillet from the oven.
- Place the tomatoes, onion, jalapeño, cumin, oregano, epazote, salt, and allspice in the blender with the garlic. Pour 1/4 cup of water in the skillet and while scraping the bottom swirl the water then pour into the blender.
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5/5 (4)Calories 514 per servingCategory Dinner
- Brown the ground beef in a Dutch oven set over medium-high heat, stirring occasionally. Dump the ground beef into a colander set over a medium-sized bowl and let the fat drain.
- Put a couple tablespoons of the beef grease back into the pot. Heat the grease over medium high heat, then add the chopped onion and sauté for a few minutes until soft, stirring occasionally. Add the minced garlic and cook for a minute more, stirring constantly.
- Add the spices to the cooked onion mixture and cook for 30 seconds to one minute, stirring constantly. Mix in the cooked ground beef.
- Pour in the canned tomatoes with the their juices, the salsa, and the brown sugar. Stir until well combined.
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- In a large saucepan over medium heat, brown the pork sausage with the granulated onion, garlic, and red pepper flakes until the sausage is fully cooked throughout and onions are softened; drain fats well.
- Stir in the soup, diced tomatoes and green chilies, sweet corn, and milk; bring chowder to a simmer then reduce heat to low, cooking the chowder until all the ingredients are hot throughout. Stir in the fresh cilantro.
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5/5 (10)Total Time 30 minsServings 9Calories 298 per serving
- Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.
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4.9/5 (14)Total Time 30 minsCategory Main Dish, SoupCalories 516 per serving
- Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
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- Preheat oven to 350 degrees. Place tortilla strips in a single layer on a baking sheet. Bake for 10 minutes, or until crisp. Set aside.
- In a large pot or dutch oven, cook onion and poblano in hot oil over medium to high heat until tender, 4-5 minutes and stirring occasionally.
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