South Of The Border Chicken Soup Recipes

SOUTH OF THE BORDER CHICKEN

South of the Border Chicken image

This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

Provided by iewe7726

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 green pepper, cut in strips
4 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 cups cooked rice
1/3 cup sour cream
16 ounces salsa
1 cup colby or 1 cup cheddar cheese, shredded

Steps:

Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
Spread the rice in a greased 9x9 pan.
Top with peppers and chicken.
Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
Bake 350 degrees for 25-30 minute.

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

Ingredients

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 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

Ingredients

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

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