Drunken Chicken Soup
Mexican Vegetable Soup
Southwest Black Bean Soup
Tex-Mex Corn Soup
Chicken Tortilla Soup
Garden Tomato Bisque Soup
Round Rock Soup
Spanish Gazpacho
Tex-Mex Tortilla Soup
Florentine Chicken Soup
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1 chicken, cut up 1 large onion, diced 2 stalks celery, sliced 2 cloves garlic, minced 1/2 green pepper, diced 3 or 4 carrots, sliced 3 to 4 potatoes, diced 3/4 cup white wine 6 ounce can tomato sauce salt and pepper to taste | |||
| Instructions: Place chicken in pot and cover with water. Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots. Boil until chicken is tender. Remove chicken, debone chicken and cut into chunks, discarding skin and bones. Return cut-up chicken to pot. Add potatoes and salt and pepper to taste and cook until potatoes are tender. This is really great served with fresh hot garlic bread. | |||
| Yield : 6 servings. |
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| 3/4 pound ground beef 1 can (15 ounce) stewed tomatoes,chopped 1 can (7.5 ounce) tomato sauce 2 cups water 1 can red kidney beans 1 cup frozen corn niblets 2 stalks of celery,diced 1 large onion, diced 1 1/2 teaspoon chili powder 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 cup cheddar cheese, grated 1/4 cup dairy sour cream Nacho chips | |||
| INSTRUCTIONS: In a Dutch oven or heavy medium saucepan, brown ground beef, draining fat as you go. Add stewed tomatoes, tomato sauce, water, kindney beans, corn, celery , onion and seasonings, and mix well. Bring to boil, simmer covered 15 minutes. Serve sprinkled with grated cheese and dollop of sour cream. Also great served with nacho chips on the side. | |||
| Yield : 4 to 5 servings. |
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| 1 large onion( about 1 cup), chopped 4 garlic cloves, chopped finely 2 tablespoons vegetable oil 1 pound Black Beans; dried 2 cups ham,smoked,cooked, cubed 6 cups chicken broth 2 tablespoons red chiles; ground 2 tablespoons cilantro,fresh, sniped 1 tablespoon oregano leaves, dried 2 teaspoon ground cumin 28 ounces whole tomatoes,undrained 1 each chipotle chile(canned in Adobo sauce) | |||
| INSTRUCTIONS: Cook and stir onion and garlic in oil in 4 quart Dutch oven until onion is tender. Stir in remaining ingredients, heat to boil. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food processor work bowl fitted with steel blade or into blender container, cover and process until smooth. Note Hot liquids expand so do not place large amout of liquid in blender. Repeat with remaining soup. Serve with fresh diced green bell pepper sprinkled on top, add dab of sour cream on top. | |||
| Yield : 8 to 10 servings. |
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| 1 cup sweet red bell pepper,diced 1/2 cup onion, chopped 1 tablespoon margarine 2 teaspoon red pepper flakes 4 cups chicken broth 1 17 ounce can creamed corn,including liquid 1 16 ounce can whole corn,including liquid 1/4 teaspoon salt 1/4 teaspoon pepper(white ground) | |||
| INSTRUCTIONS : Melt margarine in large saucepan, saute onion and sweet pepper with red pepper flakes until tender, stirring occationally, about 2 minutes. Stir in chicken broth and both cans of corn. Continue cooking until the soup is very hot. Add salt and pepper and serve immediately. | |||
| Yield : 8 SERVINGS. |
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| 2 quarts chicken stock 1 large red onion, diced 3 Roma tomatoes, diced 3 corn tortillas, fried/broken 1/2 bunch of cilatro 8 ounces Ancho chile paste 2 chicken breast, halves salt to taste 6 ounces Ranchero cheese, crumbled 2 corn tortillas,fried crisp | |||
| INSTRUCTIONS : Bring 1 quart chicken broth to boil with onion in large skillet or Dutch oven. Combine remaining chicken broth with 3 fried tortilas in blender and blend until combined or slightly thickened. Pour into heated broth along with tomatoes, cilantro, chile paste, and chicken. Season to taste with salt. Bring to boil again. Serve garnished with ranchero cheese and tortilla strips. | |||
| Yield : 8 servings. |
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| 2 1/2 cup fresh tomatoes 4 tablespoons butter 1/4 cup onions , diced 1/4 cup celery, diced 1 cup chicken stock salt and pepper to taste 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon thyme minced parsley | |||
| INSTRUCTIONS : Saute onions and celery in butter. Add remaining ingredients and bring to simmer. Remove from heat. Place mixture in food processor or blender.Be careful as hot liquids expand, donot over fill blender or food processor. Puree. Return to heat, simmer 20 minutes. Garnish with some fresh minced parsley. | |||
| Yield : 4 to 5 SERVINGS. |
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| 1 large onion,diced 1 tablespoon butter 2 cans (10 3/4 ounce) condensed cream of potato soup 21 1/2 ounces half and half 2 cans (4 ounces) chopped green chiles 4 ounces or more Monterey Jack Cheese |
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| INSTRUCTIONS : Place butter in dutch oven and onions, saute onions till tender. Combine soups, half and half and green chiles. Heat but do not boil. Cube cheese into 1/2 inch pieces and place in the bottom of soup bowls. Pour soup into bowls and serve. | |||
| Yield : 4 servings. |
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| 3 ripe tomatoes, peeled 3 tablespoons olive oil 3 tablespoons vinegar 1 clove garlic, minced 1 small onion, chopped 1 cup bread crumbs 1 1/2 to 2 1/2 cups water,iced( save 1/2 cup water to dilute soup at serving time). salt to taste GARNISHES: onion,tomatoes, cucumbers and croutons. | |||
| INSTRUCTIONS : Mix all ingredients in blender except water. Add water a little at a time. Refrigerate several hours. Before serving, dilute with reserved half cup water. To add to this , serve small dishes of chopped onion, tomato,cucumber, croutons and have each person put a teeaspoon of each into the gazpacho. This is a soup to be served cold. Can be frozen. | |||
| Yield : serves 3 cups. |
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2 whole chicken breast, skinned and boned 2 cups water 1 (14.5 ounce) can beef broth 1 (14.5 ounce) can chicken broth 1 (14.5 ounce ) can tomatoes, cut up 1 (8 3/4 ounce) can corn, whole kernel(drained) 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon black pepper 3 cups Tortilla chips, coarsly crushed 4 ounces Monterey Jack Cheese, shredded(about 1 cup) 1 avacado,peeled, seeded, and cut into chunks 1/2 cup chopped onion 1/4 cup chopped green bell pepper | |||
INSTRUCTIONS : Cut chicken into 1 inch cubes, set aside. In large saucepan combine water, beef and chicken broths, undrained tomatoes, onions and green peppers. Bring to boil. Add chicken, reduce heat. Cover and simmer for 10 minutes . Add corn, chili powder, cumin and pepper. Simmer,covered for 10 minutes more. To serve, place crushed tortilla chips into bowl. Laddle soup oveer chips. Sprinkle with cheese,avacado and cilantro. Seve with lime wedges.| Yield :6 servings. | |
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| 1 whole chicken 4 quarts water 8 ounces frozen spinach, thawed 8 ounces rice 1 small onion, whole 1 carrot, whole salt to taste | |||
| INSTRUCTIONS : In large Dutch oven or stock pot, pour in water and add chicken. Cook over medium heat and simmer untill chicken is tender. Remove and discard onion, carrot. Remove chicken and let cool enough to pick meat off bones,cut into chunks . Return chicken to stock and add spinach and rice and cook another 10 to 15 minutes. Serve with some nice French bread or crackers . | |||
| Yield : 8 SERVINGS. |
salsaz@austin.rr.com
