MEXICAN FIESTA SOUP WITH ROASTED TOMATILLO AND CILANTRO PESTO
This piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. The cilantro's pungent fragrance partners well with fruity tomatillos in the lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 230 g, Cholesterol 3 g, Fat 6 g, Fiber 7 g, Protein 9 g, Sodium 717 g
MEXICAN FIESTA SOUP
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
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.
CHICKEN-TORTILLA SOUP
In this tortilla soup, chicken and broth are simmered with cilantro for Southwestern flair. The hot soup is topped with strips of toasted tortillas, sour cream, and guacamole.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
- Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
- Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
- Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.
Nutrition Facts : Calories 307 g, Cholesterol 54 g, Fat 9 g, Fiber 5 g, Protein 27 g, Sodium 724 g
TOMATILLO SOUP
This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g
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