Zesty Mexican Soup



1 medium onion minced

4 medium cloves garlic, chopped

2 TBS red chili powder

3 cups + 1 TBS chicken, or vegetable broth

1 small to medium green bell pepper diced, 1/4 inch pieces

1 small zucchini diced, 1/4 inch pieces

1 cup finely chopped collard greens

1 15oz can diced tomatoes

1 15oz can rinsed black beans

1 cup frozen yellow corn

1 4oz can diced green chili

1 tsp dried oregano

1 tsp cumin

1/4 cup chopped pumpkin seeds

1/2 cup chopped fresh cilantro

salt and pepper to taste



Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic,

and green peppers in broth over medium heat for about 5 minutes,

stirring often.

Add red chili powder, mix in well and add broth, zucchini, collard

greens and tomatoes. Cook for another 5 minutes and add beans, corn,

green chili, oregano, and cumin.

Bring to a boil on high heat. Once it begins to boil, reduce heat to

medium low and simmer uncovered for 15 minutes longer. (Simmering

uncovered enhances the flavor) Add chopped cilantro, pumpkin seeds,

salt and pepper.



Serves 6

Green Giant Taco Soup



1 lb. lean ground beef

1/4 cup green onions, thinly sliced

1 pkg. (1.25 oz.) Taco Seasoning Mix

1 can (28 oz.) crushed tomatoes, undrained

1 cup Green Giant Niblets Frozen Corn, thawed

1 cup water

1/2 cup (2 oz.) Cheddar cheese, finely shredded



In large sauce pan, brown ground beef until thoroughly cooked. Drain. Add

onions and taco

seasoning mix; cook 1 minute.



Stir in tomatoes, corn and water. Bring to a boil. Reduce heat; simmer

10 minutes.



Ladle soup into serving bowls; top with cheese.



Makes: 4 (1-1/2 cup) servings.

Fiesta Chowder

The ingredient list may be long, but the results are fast and delicious.



3 TB all purpose flour

1 pkg. (1.4 oz.) fajita seasoning, divided

4 skinless, boneless chicken breast halves, cubed

3 TB vegetable oil

1 medium onion, chopped

1 tsp. minced garlic

1 can (15-1/4 oz.) whole kernel corn with red and green peppers, drained

1 can (15 oz.) black beans, rinsed and drained

1 can (14-1/2 oz.) Mexican style stewed tomatoes, undrained

1 can (4.5 oz.) chopped mild green chiles, undrained

3 cups water

1 cup uncooked instant brown rice

1 can (2-1/4 oz.) sliced ripe olives, drained, optional

1 can (10-3/4 oz.) condensed nacho cheese soup, undiluted

3 TB chopped fresh cilantro

1 TB lime juice



Garnish:

Chopped fresh cilantro

Breadsticks (optional)



Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top

plastic bag; add

chicken. Seal and shake to coat.



Cook chicken in hot oil in a large Dutch oven over high heat, stirring often,

4 minutes or until browned.

Reduce heat to medium-high; add onion and garlic; sauté 5 minutes. Stir in

remaining fajita seasoning,

corn, next 5 ingredients, and, if desired, olives. Bring mixture to a boil;

reduce heat to medium-low, cover

and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped

cilantro, and lime juice.



Garnish, if desired, and serve with breadsticks, if desired.



Yield: Makes 8 to 10 servings.

Mexican Meatball Soup

Studded with zucchini, corn, and tomatoes, our brothy soup is comforting,

especially on chilly evenings. Oregano flavors both the liquid and the

meatballs.



1 TB cooking oil

1 small red onion, chopped

2 jalapeño peppers, seeds and ribs removed, chopped

1 zucchini (about 1/2 lb.), cut into 1/2" dice

2-1/4 tsp. dried oregano, OR

2 TB fresh oregano, chopped

1/2 tsp. ground cumin

1 quart (4 cups) low sodium chicken broth

2 cups water

1 can (15 oz.) diced tomatoes, undrained

1-3/4 tsp. salt

3/4 tsp. ground black pepper

1/2 lb. ground beef

2 cloves garlic, minced

2-1/2 TB dry bread crumbs

1 egg, beaten to mix

1 cup fresh (cut from about 2 ears) or frozen corn kernels

1 TB lime juice



In a large pot, heat the oil over moderately low heat. Add the onion and half

the jalapeños and

cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the zucchini,

1-1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin

and cook, stirring,

until the zucchini starts to soften, about 3 minutes.



Add the broth, water, tomatoes, 1-1/4teaspoons of the salt, and 1/2 teaspoon

of the black pepper;

bring to a simmer. Simmer for 15 minutes.



In a medium bowl, combine the ground beef, garlic, the remaining jalapeño,

1/4 teaspoon cumin,

3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon

salt, and 1/4 teaspoon

black pepper, the bread crumbs, and the egg. Shape the mixture into 24

meatballs, about 1 inch in

diameter.



Add the meatballs and corn to the soup and simmer until the meatballs are

just done, about 5 minutes.



Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if

using.



Serves: 4.

Southwestern Sausage and Bean Soup



2 t. olive oil

1/2 lb. chorizo

1/2 lb. hot links

1/2 lb. pork loin

4 anahiem chiles, roasted, peeled, seeded & chopped

3 pasilla chiles, roasted, peeled, seeded & chopped (I just used

cayenne peppers)

1 lg. onion, chopped

2 carrots, chopped

1 rib celery, chopped

5 cloves garlic, crushed & minced

1 14.5 oz. can pinto beans

1 14.5 oz. can white kidney beans

1 14.5 oz. can corn

4 tomatoes, peeled, seeded & chopped

4 qt. chicken stock

salt & pepper to taste



Thaw the stock and meat if frozen.

Place the soup pot over medium-low heat and add the olive oil.

Remove sausage casings and break or cut the sausage up into 1/2" size

pieces.

Add the meat to the pot and cover. Stir occasionally. When meat is

almost fully cooked uncover and spoon out most of the fat.

While the meat is cooking, roast the chiles over a gas burner or

under the broiler until the chiles are mostly black.

Place roasted chiles into a bag (or bowl covered w/ cling film) and

leave to steam.

Spoon out most of the fat from the pot.

While the chiles are steaming, chop up the rest of the vegetables and

stir them into the pot.

Wipe the black skin off of the chiles, remove the seeds, chop them

up, and stir them into the pot.

Cover and let the vegetables cook for 5 minutes while you drain the

beans and corn.

Gently stir in the beans and corn, cover, and let this cook for 5

more minutes.

Gently stir in the stock, turn the heat to high, and bring to a boil.

Peel, seed, and chop the tomatoes.

As soon as the soup boils, turn the heat to low, skim off any

foam/scum, then stir in the tomatoes.

Season w/ salt & pepper to taste.

Avocado Soup

1 tablespoon canola oil
2 yellow onions, chopped
4 cloves garlic, chopped
2 jalapeno chiles, stemmed, seeded if desired, and minced
4 to 5 ripe avocados, peeled and cut into chunks
1 quart chicken stock
1/2 cup crema, creme fraiche or sour cream
1/2 cup chopped cilantro
2 tablespoons freshly squeezed lime juice

Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to a simmer. Simmer 15 to 20 minutes or until avocados are soft. Add cream, being back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with corn and tomato garnish. Yield 4 to 6 servings.

Corn and Tomato Garnish:
2 ears corn, roasted or boiled, kernels cut off and reserved
2 Italian Roma tomatoes, seeded and diced
2 scallions, washed and sliced into thin rings
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon creme fraiche or sour cream

Stir together corn kernels with all other ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup.

Albondigas - Mexican Meatball Soup

2 bunches scallions, chopped
2 tablespoons vegetable oil
1 7 ounce can chopped green chiles
1 28 ounce can broken tomatoes
1 tablespoon Mexican oregano
1 teaspoon garlic powder
1/2 to 1 teaspoon salt
8 dried mint leaves
1 teaspoon ground cumin
1 quart water
2 pounds very lean hamburger
2 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Sauté onions in hot oil in a large soup pot until limp. Add chiles, tomatoes and seasonings. Add water. Bring to a steady boil, then simmer, covered, for 10 minutes. While soup is simmering, wet your hands and combine hamburger, eggs, flour, salt, pepper and the 1/2 teaspoon garlic powder. Form into 1 inch balls. Do not brown. Drop into soup one by one as you make them, keeping soup at a boil. When all are added, turn heat to low and simmer. Taste to adjust seasoning. Cook for 45 minutes. Place some hot cooked rice in the soup bowl before ladling soup into the bowl. Makes 8 servings

Chicken and Shrimp Tortilla Soup

Makes 6 servings (7 3/4 cups).

6 oz. fresh or frozen medium shrimp
Crisp Tortilla Shreds ( recipe below )
1 large onion
1 tsp. cumin seeds
1 Tbsp. cooking oil
4 1/2 cups reduced-sodium chicken broth
14 1/2 oz. canned Mexican-style stewed tomatoes
3 Tbsp. fresh cilantro
2 Tbsp. lime juice
1 2/3 cups cooked chicken breast

Thaw shrimp (peeled and deveined), if frozen. Prepare crisp
tortilla shreds. Set aside. In large saucepan, cook chopped
onion and cumin seeds in hot oil about 5 minutes or until
onion is tender.
Carefully add chicken broth, undrained tomatoes, snipped
cilantro and lime juice. Bring to boiling; reduce heat. Simmer,
covered, for 8 minutes. Stir in shrimp and chicken. Cook about
3 minutes more or until shrimp turn pink, stirring occasionally.
Top each serving with tortilla shreds.


Crisp Tortilla Shreds

Four 5 1/2-inch corn tortillas
1 Tbsp. cooking oil
1/2 tsp. salt
1/8 tsp. black pepper

Heat oven to 350 degrees. Cut tortillas into thin strips.
Arrange in single layer on baking sheet. Bake 8 minutes or
until crisp.
Brush tortillas with cooking oil. In small bowl, combine 1/2
teaspoon salt and 1/8 teaspoon freshly ground pepper;
sprinkle mixture on tortillas.

Star Fruit Soup

2 chicken drumsticks
1 star fruit, sliced
1 teaspoon lemon grass
1 teaspoon kaffir lime leaves, shredded
4 ounces shallots, chopped
4 cups chicken stock
2 teaspoons small tomatoes
1 ounce fish sauce
1 ounce black soya sauce
1 ounce white soya sauce
2 teaspoons coriander, chopped
1 red chilli, shredded

Place the chicken stock in a saucepan and boil the drumsticks until tender. Add black and white soya sauce to taste. Put sliced star fruit, shallots, tomatoes, lemon grass and shredded kaffir lime leaves in the pan and season with fish sauce to taste. Cook further 5 minutes. To serve: Pour into one large or two individual bowls and decorate with coriander and red chilli. Serve warm or hot.

Chicken & Green Chile Soup With Tamale Dumplings



Soup:

2 Poblano Chiles, roasted, peeled and chopped

2 teasp. canola oil

1 onion, chopped

1 red bell pepper, seeded and diced

1 carrot, chopped

6 scallions, finely sliced (3/4 cup)

3 cloves garlic, very finely chopped

5 cups chicken broth

2 ripe tomatoes, peeled, seeded and chopped, or 1 cup

canned tomatoes, drained and chopped

5 tomatillos, husked, rinsed and diced (optional)

1 T. chopped fresh basil

1 cup shredded cooked chicken

salt and freshly ground black pepper



Dumplings:

2 T. canola oil

1/2 teasp salt

1/2 ground cumin

1/2 c masa harina

1/2 teasp pure ground chile powder

1 large egg

1 large egg white

1/4 cup cooked fresh corn kernels or frozen, thawed



Soup:

Heat oil over medium heat. Add onions, bell peppers,

carrots, scallions and garlic. Cook until softened,

about 2 min. Add broth, tomatoes, tomatillos and

roasted chiles. Bring to a boil, reduce heat to low

and add basil. Simmer ~10 minutes.



Dumplings:

In a saucepan, combine oil, salt, cumin and 1/2 cup

water and bring to boil. Sift in masa harina and stir

with a wooden spoon until the mixture pulls away from

the sides of the pan and no longer clings to spoon, 3

to 4 minutes. Stir in chile powder and remove from

heat. Beat in egg and egg white. Fold in corn. With

wet hands, form the dough into 16 dumplings. Spoon the

dumplings into the gently simmering soup and cook

until no longer doughy, 3 to 5 minutes. Add chicken

and simmer until heated through. Add salt and pepper

to taste.



(This recipe is best if prepared ahead of time and

allowed to sit overnight to allow the flavors blend

and develop.)



Makes 8 cups, serves 8