South Of The Border Vegetable Soup Recipes

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SOUTH OF THE BORDER SOUP



South of the Border Soup image

Cooking and creating new recipes is a favorite pastime of mine. As a matter of fact, this is an original recipe, which earned my first place in the Wisconsin Beef Cookoff some years ago. - Lynn Ireland, Lebanon, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 jar (16 ounces) picante sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water

Steps:

  • In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 780mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

SOUTH OF THE BORDER CHICKEN SOUP



South of the Border Chicken Soup image

I'm not sure where I got this recipe (probably from a magazine), but it was in my "to try" binder and I made it tonight - husband and I LOVED it and each had 2 bowls. We served it with corn bread on the side. It has a kick in it from the chili powder...very delicious! Enjoy!

Provided by ErikaNY

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons vegetable oil
3 corn tortillas, cut into 1/2 " strips
1/3 cup chopped onion
1/3 cup chopped green pepper
1 garlic clove, minced
1/4 cup all-purpose flour
2 (14 1/2 ounce) cans chicken broth
2 cups cooked chicken, cubed
1 (15 ounce) can mixed vegetables, undrained
1 teaspoon chili powder

Steps:

  • Heat oil in large skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper-towel lined plate.
  • Add onion and green peppers to skillet; cook and stir until soft.
  • Add garlic and stir in flour; gradually stir in chicken broth.
  • Add remaining ingredients (except tortilla strips) and cook until slightly thickened.
  • Sprinkle with tortilla strips before serving.

Nutrition Facts : Calories 373.1, Fat 17.1, SaturatedFat 3.1, Cholesterol 52.5, Sodium 907.9, Carbohydrate 27.1, Fiber 5.2, Sugar 4.3, Protein 26.9

SOUTH-OF-THE-BORDER CHOWDER



South-of-the-Border Chowder image

From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

Steps:

  • In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

SOUTH OF THE BORDER VEGETABLE SOUP



South of the Border Vegetable Soup image

This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips and/or diced avacado for added flavor.

Provided by Gma Peg SLC

Categories     Beans

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
1 cup baby carrots
2 medium celery ribs, sliced
1 medium onion, chopped
1 garlic clove, minced
1 (28 ounce) can diced tomatoes
6 cups water
3/4 lb cabbage, thinly sliced
2 1/2 tablespoons cumin
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup enchilada sauce (optional, Trader Joe's)
1 cup frozen corn
1 (15 ounce) can pinto beans, drained (black beans good, too)

Steps:

  • In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
  • Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
  • Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
  • Add frozen corn and drained beans. Cook 5-10 minutes longer.
  • Finished soup can be divided into smaller containers to freeze.

Nutrition Facts : Calories 133.8, Fat 2.4, SaturatedFat 0.2, Cholesterol 0.1, Sodium 402, Carbohydrate 24.7, Fiber 6.8, Sugar 5.7, Protein 6

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