SANTA FE CHICKEN FAJITA SOUP
Serve up Santa Fe-style taste with this cilantro-spiked chicken fajita soup. Neufchatel and VELVEETA® make Santa Fe Chicken Fajita Soup nice and cheesy.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.
- Cook garlic and cilantro in large nonstick saucepan on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
- Add Neufchatel, VELVEETA and broth; mix well. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 990 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 16 g
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SANTA FE CHICKEN SOUP
Make and share this Santa Fe Chicken Soup recipe from Food.com.
Provided by Ravenseyes
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
- Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
- Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
- Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
- Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.
CHICKEN SANTA FE SOUP - QUICK AND EASY
Make and share this Chicken Santa Fe Soup - Quick and Easy recipe from Food.com.
Provided by Porfavorcorona
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into 1" pieces.
- In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
- Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
- Directions for freezing and thawing:.
- Cool soup in refrigerator or ice water bath.
- Pour soup into rigid containers; seal, label, and freeze.
- To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
- To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
- Transfer to saucepan and heat until bubbly.
SLOW COOKER SANTA FE CHICKEN SOUP
This is the best Santa Fe Chicken Soup I've ever had!! It's so nice to just throw all the ingredients in the crock pot in the morning and have an amazing dinner hours later! I found this recipe on pinterest on a blog called 'my favorite finds'. The blog isn't up anymore and I don't want people to miss out on this awesome recipe! All credit goes to 'my favorite finds' for this amazing recipe,
Provided by alexaloo
Categories Chicken Breast
Time 7h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken, black beans, cumin, salsa, and cream cheese in the slow cooker.
- Pour the chicken broth over the ingredients. If it doesn't quite cover the chicken mixture, add water until it does.
- Cover and cook on low about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
- Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.
Nutrition Facts : Calories 423.6, Fat 15.5, SaturatedFat 6.9, Cholesterol 70.6, Sodium 1485.7, Carbohydrate 46.3, Fiber 11.1, Sugar 5.6, Protein 29.3
SANTA FE SOUP
This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.
Provided by crispychick
Categories Vegetable
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, saute meat and onion together until meat it cooked through.
- Stir in seasonings.
- Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
- Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.
SANTA FE CHICKEN AND WHITE BEAN SOUP
One of the most requested soups at Gubanc's Pub in Portland, Or. Their chef has created so many soups that they could serve a different one each day for 3 months. The amount of ingredients looks long and time-consuming, but you can actually put the spices together days before. This is a wonderful, soul-warming soup with terrific flavor.
Provided by Barbara.a.jeppeson
Categories Chowders
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Drain soaked beans. Combine in large soup pot with 8 cups chicken broth. Bring to boil; cover and simmer 1-1/2 to 2 hours or until tender.
- Combine oregano, parsley, 4 tsp salt, cumin, garlic powder, onion powder, paprika, chili powder, pepper, cayenne, and red pepper flakes in bowl. Set aside.
- In large saucepan, heat butter and oil; add onion, bell pepper, celery, 1/2 Tblsp garlic and a third of the reserved seasoning mix. Saute over medium heat about 5 minutes. Add another 1/2 Tblsp garlic and another third of the seasoning mix. Continue sauteing until celery is tender. Add remaining 1/2 Tblsp garlic, seasoning mix and 2 to 3 Tblsp flour; cook 5 to 7 minutes longer. Whisk in remaining 3 cups chicken broth, cooking til thickened.
- Add cooked beans and their broth, chicken and green chilies; heat til chicken is just cooked done, about 5-6 minutes.
- Serve in bowls with garnishes.
Nutrition Facts : Calories 296.1, Fat 13.7, SaturatedFat 5.7, Cholesterol 44.6, Sodium 2098.8, Carbohydrate 22.7, Fiber 5.5, Sugar 5.4, Protein 21.3
SANTA FE CHICKEN AND POTATO SOUP
This recipe was from my grandma.
Provided by cheryl wu @kittybaobao
Categories Chicken Soups
Number Of Ingredients 5
Steps:
- Cut Potatoes into 1/2-inch cubes.
- On a separate cutting board,cut chicken into uniform cubes.
- In a 1-quart microwave-safe bowl dish,combine potatoes,chicken,tomatoes,broth,and taco seasoning,mixing well.
- Cover lid tightly with a lid or plastic wrap.
- Microwave on high for 15 minutes (cooking time may vary depending on your microwave),or until potatoes and chicken are done.
- Let it sit for 2 minutes.
- Use oven mitts or tongs to remove the dish from the microwave.
- Remove plastic wrap carefully to prevent burns from steam.
CHICKEN POTATO SOUP
Just like chicken noodle soup, but with potatoes instead of noodles!
Provided by Delittrell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken with seasoned salt and pepper.
- Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
- Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
- Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
- Taste and adjust seasoning with salt, pepper, and cayenne.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g
SANTA FE SOUP
Very flavorful, easy to prepare soup recipe. I don't know the origin of this recipe. I got it from a friend.
Provided by Smilynn
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- brown beef with chopped onion and drain.
- mix all ingredients (do not drain cans) together.
- bring to a boil.
- cover and simmer 30 minutes minimum.
- top servings with sour cream and shredded cheddar if desired.
- serve with tostida scoops.
- This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.
SANTA FE SWEET POTATO SOUP
This spicy southwestern soup has a touch of roasted red peppers in it. If you don't want to make your own, you can save time and use ready-prepared. Very warming on a cold day and makes the house smell great!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 8h55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F.
- Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
- While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
- Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
- Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
- Cut out the stem and remove seeds; slice peppers thinly and set aside.
- Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
- Cook the onion in the oil in a skillet until tender.
- Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
- Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
- Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
- Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
- Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
- Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
- To serve, garnish with cilantro and roasted red pepper.
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