Rio Grande Chicken Soup Recipes

RIO GRANDE ESPECIAL

Steps:

• Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
• Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

RIO GRANDE QUESADILLAS

Steps:

• In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans., Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.

MOM'S HOMEY CHICKEN SOUP

Steps:

• 1. Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven. 2. Stir in noodles reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender. wing it!Who wouldn't welcome a steamy bowl of old-fashioned chicken noodle soup on a cold day? One taste and it will be a family favorite.1 SERVING: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 45mg Sodium 1850mg Carbohydrate 11g (Dietary Fiber 2g) Protein 18g * % DAILY VALUE: Vitamin A 80% Vitamin C 4% Calcium 4% Iron 8% * DIET EXCHANGES: 1/2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMONY CHICKEN-LENTIL SOUP

Steps:

• 1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.2. Stir in lentils, tomato paste and broth. Heat to boiling reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.3. Stir in chicken and lemon peel. Cook about 5 minutes or until hot.wing it!You'll really like this fresh lemony lentil soup. For a fun color change, use pink lentils.1 SERVING: Calories 225 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 680mg Carbohydrate 24g (Dietary Fiber 8g) Protein 24g * % DAILY VALUE: Vitamin A 78% Vitamin C 8% Calcium 4% Iron 24% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RIO GRANDE CHICKEN

Steps:

• Gril marinated chicken and slice.
• cook rice and beans.
• in a serving bowl.
• add:.
• rice.
• black beans.
• romaine.
• onions.
• chipotle peppers.
• sliced chicken.
• mexican cheese.
• sour cream.
• sliced avocados.
• cilantro.
• top with salsa fresco.
• serve with: lime wedges.

RIO GRANDE CHICKEN SOUP

Steps:

• 1. Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes. Stir in frozen vegetables and pasta. Heat to boiling reduce heat.2. Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in chicken and parsley cook until hot.wing it!Change the flavor profile of this soup by varying the salsa. Use hot salsa if you love the heat, medium if you like a little heat or mild if you don't want any heat.1 SERVING: Calories 225 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 40mg Sodium 960mg Carbohydrate 25g (Dietary Fiber 4g) Protein 20g * % DAILY VALUE: Vitamin A 36% Vitamin C 34% Calcium 8% Iron 18% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RIO GRANDE BEAN AND SAUSAGE SOUP

Steps:

• Combine all ingredients in large saucepan.
• Bring to a boil over high heat.
• Reduce heat, cover tightly and simmer 15 minutes.

CHICKEN AND ROOT VEGETABLE SOUP

Steps:

• 1. Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.2. Stir in broth and pasta. Heat to boiling reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.3. Stir in remaining ingredients. Cover and simmer about 5 minutes or until hotwing it!Parsnips are cousins to carrots, celery and parsley. They look like large white carrots and, like carrots, should be peeled. They are a favorite in Europe, prized for their sweetness and versatility. Peak season is October through April.1 SERVING: Calories 320 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 40mg Sodium 1600mg Carbohydrate 39g (Dietary Fiber 5g) Protein 24g * % DAILY VALUE: Vitamin A 60% Vitamin C 12% Calcium 8% Iron 18% * DIET EXCHANGES: 2 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RIO GRANDE BEAN ENCHILADAS

Steps:

• Heat 2 teaspoons oil in large saucepan over medium-high heat until hot. Add 1 cup onions. Cook and stir 5 minutes or until tender. Stir in tomatoes, tomato paste, chili power, salsa, 1 teaspoon cumin, sugar and pepper. Reduce heat to medium-low. Simmer 30 minutes.
• Heat remaining 1 teaspoon oil in large skillet over medium-high heat until hot. Add remaining 1 cup onions, 1 teaspoon cumin and garlic. Cook and stir 5 minutes or until onions are tender. Stir in beans. Cook 5 minutes or until heated through, stirring occasionally. Remove skillet from heat. Stir in yogurt.
• Preheat oven to 375°F Spoon bean mixture evenly down centeres of torillas. Roll up tortillas; place in medium backing dish. Top with sauce.
• Bake 20 minutes. Serve with dollops of nonfat sour cream and cilantro, if desired. Garnish with cilantro and red pepper strips, if desired.

RIO GRANDE TURKEY SOUP

Steps:

• In 4-quart Dutch oven, heat broth, tomatoes, salsa, water and chili powder to boiling, breaking up tomatoes. Stir in vegetables and pasta. Heat to boiling.
• Reduce heat; simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

RIO GRANDE MINI LOAVES

Steps:

• Combine first 6 ingredients lightly, but well.
• Divide mixture into 6 portions; shape each portion into a loaf about 1-inch thick.
• Place in pan.
• Bake in 350ºF oven 25 minutes.
• Place slice of cheese on each loaf; spoon about 1 teaspoon salsa onto center of cheese.
• Bake an additional 5 minutes.
• Serve with additional salsa.

CHICKEN WITH RIO GRANDE SAUCE IN TORTILLAS

Steps:

• Chop the Jalapenos and Small Onion.
• Add 1/2 cup of water and puree together.
• Mix the tomato puree and 1 1/2 cups of water then add the puree.
• Simmer this for 5-10mins.
• Mix all the spices and stir them into the sauce.
• Cover and gently simmer for 20mins.
• In a Wok add some oil and cook the chicken for about 3-4mins.
• Add the peppers and onion strips and stirfry untill the onion goes translucent.
• Add the sauce and simmer untill the chicken is cooked through and the sauce thickens (about 10-15mins).
• Heat the oven to 80-100 degC
• While that simmers take the tortillas and heat in a hot pan about 6sec per side then put in the oven to keep warm.
• Serve in a bowl and spoon out the mix, roll then enjoy :) - Note I dont add any sour cream as I prefer the heat.