Southwest Salsa Soup With Lime Cream Recipes

SWEET POTATO AND SALSA SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely.
• Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.

SOUTHWESTERN SALSA SOUP

Steps:

• In a large pot, heat oil over medium-high heat.
• Add garlic and stir until lightly browned, about 30 seconds.
• Remove pan from heat and add sweet potatoes.
• Mash them to a puree with a potato masher.
• Add chicken broth, salsa and tortilla chips.
• Return to heat and bring to a simmer; cook until chips have dissolved and soup has thickened, 2 to 3 minutes.
• Add beans, corn and oregano and cook until heated through.
• Stir in cilantro or parsley and lime juice and serve.

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

CHICKEN SALSA SOUP

Steps:

• Cut chicken into bite-size pieces.
• Heat oil in a large Dutch oven over medium high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
• Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
• Remove from the heat, squeeze fresh lime juice over the top and stir the soup.
• Serve warm with your choice of toppings.

CREAMY SALSA SOUP

Steps:

• Preheat oven to 400 degrees. Place tortilla on a baking sheet and bake until crisp and golden, about 8 minutes.
• Meanwhile, combine salsa and chicken broth in a medium saucepan; bring to a boil over medium-high. Transfer to a blender along with heavy cream and blend until smooth (use caution when blending hot liquids); season with salt and pepper. Divide soup between two bowls and top with tortilla strips, avocado, and cilantro.

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.

SOUTHWEST CHICKEN SOUP

Steps:

• Heat oil to medium in large soup pot.
• Brown meat, onion, garlic and spices.
• Add all canned ingredients and bring to low boil.
• Reduce heat and simmer 15 minutes.
• Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
• Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.