TEX-MEX PANTRY GNOCCHI SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
- Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
TEX-MEX TURKEY SOUP
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Provided by SSTRAWDER
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g
TEX MEX SOUP
Make and share this Tex Mex Soup recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, brown onions and beef.
- Cook 2 minutes.
- Add all other ing.
- except tortillas and cheese.
- Bring to a boil.
- Reduce heat and simmer, covered, for 30 minutes.
- Stir in cheese.
- Top with tortilla pieces.
TEX-MEX TACO SOUP
Taco soup made with salsa, ground beef, beans and corn, seasoned with taco seasoning and ranch. This is a chunky soup that can be served over tortilla chips or Fritos like a Frito Pie. If you like it soupier just add water with the rest of the ingredients after browning the beef. Really good, and even better the next day. Freezes well too.
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
- Add remaining ingredients, except for cheese, and stir.
- Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours).
- Serve in bowls, if desired over broken tortilla chips.
- Top with grated cheese to garnish when serving.
Nutrition Facts : Calories 389.3, Fat 16.4, SaturatedFat 6.1, Cholesterol 68.5, Sodium 946, Carbohydrate 34.5, Fiber 8.8, Sugar 5.2, Protein 28.2
TEX MEX CHICKEN TACO SOUP
This came from Unique & Easy Chicken Soup Recipes. I haven't tried this, just posting for safe keeping.
Provided by internetnut
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions, green bell peppers,and garlic in a small amount of vegetable oil.
- Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth.
- Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes.
- Place cream cheese in separate bowl.
- Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup.
- Simmer on low for another 10 minutes. Serve with tortilla chips and grated monterey jack cheese.
- Variations: Serve over rice the second day. Add jalapeno for extra spice. Garnish with avocado, tortilla strips and onion. Use any beans.
Nutrition Facts : Calories 685.7, Fat 34, SaturatedFat 14.9, Cholesterol 137.3, Sodium 2868, Carbohydrate 55.3, Fiber 8.8, Sugar 17.5, Protein 44.8
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