NACHO POTATO SOUP
"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
SUMMER CORN TORTILLA SOUP
Take advantage of local fresh corn and whip up this 40-minute Mexican-inspired summer soup recipe. It's topped with creamy avocado slices and crispy corn tortillas, but you can make it next-level by adding a dollop of nonfat plain yogurt, a bit of grated Cheddar, and/or chopped scallions.
Provided by EatingWell Test Kitchen
Categories Healthy Pork Loin Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Cook onion and garlic in hot oil in a 4-quart pot for about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork loin. Cook and stir until heated through. Chop two of the corn tortillas. Stir the chopped tortillas, broth, chili powder, and cumin into the mixture in pot. Cook and stir for about 5 minutes or until the tortillas are dissolved and the meat is done. Stir in cilantro.
- Meanwhile, preheat broiler. Place the remaining two tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut the tortillas into thin strips. While still warm, gently ruffle the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.
- To serve, spoon soup into serving bowls. Top with tortilla strips and avocado slices.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 27.3 g, Cholesterol 17.3 mg, Fat 7 g, Fiber 6.6 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 595.4 mg, Sugar 4.2 g
TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
NACHO CORN SOUP
BF made this last night--it is from the FEB 2004 Healthy Cooking. It is delicious! Very lime-y, so reduce the lime juice if this scares you! 6 WW points per serving. BF added grilled chicken, it was a perfect combo. This would be easy to make veggie--just sub the broth.
Provided by Carianne
Categories Black Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
- Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
- Boil, then reduce heat and simmer (uncovered) for 20 minutes.
- Let cool, then puree in batches.
- Return puree to pot, bring to boil.
- Add corn, lime juice, salt, and cumin.
- Simmer 5 minutes.
- Garnish with cheese, cilantro, and tortilla strips.
Nutrition Facts : Calories 245.1, Fat 3.7, SaturatedFat 1.4, Cholesterol 4.2, Sodium 508.9, Carbohydrate 45.2, Fiber 9, Sugar 4, Protein 12.8
CORN TORTILLA SOUP
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
- To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes
CHICKEN TORTILLA SOUP I
This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g
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