La Fiesta Soup Recipes

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FAST FIESTA SOUP



Fast Fiesta Soup image

"This spicy soup was served at a very elegant lunch, and the hostess was deluged with requests for the recipe," reports Patricia White of Monrovia, California. The colorful combination is a snap to throw together...just open the cans and heat.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 cans (10 ounces each) diced tomatoes and green chilies
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
Shredded cheddar cheese and sour cream, optional

Steps:

  • In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

LA FIESTA SOUP



La Fiesta Soup image

This is a great vegetarian soup that all can enjoy. Be sure not to heat the soup once the avocado is added as the heat can spoil the taste somewhat.

Provided by TishT

Categories     Brown Rice

Time 7h

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup pinto beans, presoaked
1/4 cup kidney bean, presoaked
8 cups water
1 cup long grain brown rice
1 1/2 cups onions, diced
1/2 cup green pepper, chopped
1 tablespoon chili powder
1 tablespoon leaf oregano, crumbled
1 (1 lb) can diced tomato, blended in blender until smooth
3 cloves garlic, pressed
1/4 cup fresh parsley, minced
4 tablespoons butter
1/3 cup green onion, sliced (bulbs and tops)
2 ounces corn chips
3/4 cup sour cream
1/4 lb cheddar cheese, grated
1/3 cup avocado, peeled and mashed
vege-sal (if you don't have it use salt)

Steps:

  • Soak pinto and kidney beans in 4 cups water overnight or at least for 6 hours.
  • You could use canned beans I should think, but I haven't so you will have to use accordingly.
  • This recipe is with bulk beans.
  • Bring to a boil the beans and 8 cups of water.
  • Reduce heat and simmer, covered for about 15 minutes.
  • Add rice, onion, green pepper, chili powder and oregano, and bring to a second boil.
  • Reduce heat and simmer for about 40 minutes or until the rice and beans are tender.
  • Be sure to check the kidney beans at this step, because they tend to take longer.
  • Add blended tomatoes, garlic, parsley, and butter, and simmer about 15 minutes or until the flavors are blended.
  • Turn burner to lowest heat Add green onions and corn chips.
  • In blender, blend together sour cream, chees, avocado and enough of the hot soup so that mixture can blend.
  • Blend until smooth.
  • Remove soup from heat, stir in blended mixture.
  • Season to taste.
  • Serve, topped with additional sliced green onions, if desired.

MEXICAN FIESTA SOUP



Mexican Fiesta Soup image

Looking for a new way to use leftover turkey? Try this tasty recipe. Recipe taken from Glad/Butterball Turkey ad in Good Housekeeping.

Provided by cassie_bess

Categories     Poultry

Time P10DT5m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup chunky salsa, with chipotle
1 (15 ounce) can black beans (drained and rinsed)
1 cup frozen whole kernel corn
1 cup chopped cooked turkey
1 (14 1/2 ounce) can chicken broth
sour cream (for garnish) (optional)
cilantro (for garnish) (optional)

Steps:

  • In large saucepan combine salsa, black beans, corn, turkey and broth.
  • Bring to a boil over medium-high heat.
  • Reduce heat and simmer 5 minutes.
  • Garnish each serving with sour cream and cilantro.

FIESTA CHICKEN SOUP RECIPE



Fiesta Chicken Soup Recipe image

Discover the key to the most savory chicken soup recipe. Broiling (not boiling) makes this Fiesta Chicken Soup recipe ooey, gooey and satisfying.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 9

1/4 cup KRAFT Zesty Italian Dressing
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 cup (about 1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups water
1 can (8-1/2 oz.) peas and diced carrots, drained
1 tsp. chili powder
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
  • Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
  • Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

FIESTA CHICKEN SOUP



Fiesta Chicken Soup image

This is a great and different chicken and rice soup. Serve with cornbread or tortilla chips. Encourage your guests to squeeze a little lime juice into their soup. It's great! Garnish with fresh cilantro.

Provided by SHARPER

Categories     Chicken and Rice Soup

Time 40m

Yield 5

Number Of Ingredients 9

½ cup uncooked white rice
1 pound skinless, boneless chicken breast meat - cut into cubes
1 large green bell pepper, chopped
1 onion, chopped
2 teaspoons chili powder
1 teaspoon garlic powder
1 (14.5 ounce) can chicken broth
1 (15 ounce) can whole kernel corn, undrained
1 lime

Steps:

  • Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
  • Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 38.3 g, Cholesterol 52.7 mg, Fat 2.4 g, Fiber 3.3 g, Protein 25.6 g, SaturatedFat 0.5 g, Sodium 322.4 mg, Sugar 5.1 g

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