La Fiesta Soup Recipes

LA FIESTA SOUP

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

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.

FAST FIESTA SOUP

Steps:

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

MEXICAN FIESTA SOUP WITH ROASTED TOMATILLO AND CILANTRO PESTO

Steps:

• Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
• Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
• Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.