spicy mexican minestrone stew

INGREDIENTS

1/2  pound sweet Italian pork sausage, casing removed
2   teaspoons vegetable oil
1 3/4  cups Swanson® Beef Stock
1  14 1/2 ounce can whole peeled tomatoes, cut up
1 1/2  cups Pace® Picante Sauce
1/4  teaspoon garlic powder or 1 clove garlic, minced
1   cup uncooked medium shell-shaped pasta
1   (about 10 ounces) frozen cut green beans, thawed (about 2 cups)
1   can (about 15 ounces) kidney beans, rinsed and drained
Shredded Monterey Jack cheese or mozzarella cheese

DIRECTIONS

1. Shape the sausage firmly into 1/2-inch meatballs.
2. Heat the oil in a 4-quart saucapan over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the saucepan. Pour off any fat.
3. Add the stock, tomatoes, picante sauce and garlic powder to the saucepan and heat to a boil. Stir in the pasta. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
4. Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the pasta is tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

Tip:

1. Substitute 1 can (about 16 ounces) cut green beans, drained for the frozen. For quicker preparation, omit the first step and cook the sausage over medium-high heat until it's well browned, stirring often to separate meat. Leave the sausage in the skillet and pour off any fat. Proceed with the remainder of the recipe as directed.

mexıcan, soup 2:15 AM No comments

mexican chicken minestrone

INGREDIENTS

12   ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1   teaspoon chili powder
2   cloves garlic, minced
1   tablespoon vegetable oil
2  14  ounce cans low-sodium chicken broth
1  15  ounce can black beans, rinsed
1   cup frozen corn
1   cup dried pipette or elbow macaroni
1  14  ounce can Mexican-style stewed tomatoes, cut up 
Cilantro sprigs

DIRECTIONS

1. In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
2. Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.
3. Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.

chicken, mexıcan, soup 1:53 AM No comments

mexican minestrone

INGREDIENTS

2  15  ounce can black beans, rinsed and drained
2  14 1/2 ounce can Mexican-style stewed tomatoes
2  14  ounce can vegetable broth
1  15 1/4 ounce can whole kernel corn, rinsed and drained
1  15  ounce can garbanzo beans, rinsed and drained
2   cups diced red-skinned potatoes
2   cups frozen cut green beans
1   cup salsa
Dairy sour cream

DIRECTIONS

1. In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.

mexıcan, soup 1:48 AM No comments

The Best Chicken Tortilla Soup

INGREDIENTS

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3 -4 large Tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)

Garnish
1 cup shredded cheddar cheese
1 Avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

DIRECTIONS

1.Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
2.Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
3.Enjoy!
4.If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
5.Simmer for at least an hour so that the flavors mix together.

soup 4:26 AM No comments

chicken vegetable soup

INGREDIENTS

2   pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1   teaspoon poultry seasoning
2   tablespoons olive oil
1 1/2  cups chopped fresh mushrooms
1   cup chopped carrot
1/2  cup chopped onion
1/2  cup chopped green sweet pepper
4   cloves garlic, minced
2   tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1   tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed
1/4  teaspoon ground black pepper
1/8  teaspoon salt
6   cups water
2   tablespoons chicken bouillon granules
1   pound potatoes, cut into 1-inch pieces (about 2-3/4 cups)
1/2  cup quick-cooking barley

DIRECTIONS

1. In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
2. In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
3. Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using). Makes 8 (1-1/2-cup) servings.

soup 5:28 AM No comments

spiderweb soup topping

INGREDIENTS

3   cups prepared soup (your favorite)
3   tablespoons sour cream
1   tablespoon milk

DIRECTIONS

1. Prepare a mixture of sour cream and milk. Fill a plastic condiment bottle with the mixture. Carefully squeeze several circles on the surface of warm soup.

soup 5:23 AM No comments

sausage and tortellini soup

INGREDIENTS

2  14 1/2 ounce cans Italian-style stewed tomatoes
3   cups water
2   cups loose-pack frozen cut green beans or Italian-style green beans
1  10 1/2 ounce can condensed French onion soup
8   ounces fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2   cups packaged shredded cabbage with carrot (coleslaw mix)
1  9  ounce package refrigerated cheese-filled tortellini 
Shaved or shredded Parmesan cheese

DIRECTIONS

1. In a 4- or 5-quart slow cooker combine undrained tomatoes, water, frozen green beans, onion soup, and turkey sausage.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. Cover; cook for 15 minutes more. Garnish soup with shavings of Parmesan cheese or shredded Parmesan cheese. Makes 10 to 12 servings.

soup 11:35 AM No comments

taco soup

INGREDIENTS

1  19  ounce can Progresso® hearty tomato soup
1/2  cup refrigerated taco sauce with seasoned ground beef (from 18 ounce container)
1  4 1/2 ounce can Old El Paso® chopped green chiles
1/4  cup shredded Monterey Jack cheese (1 ounce)
1/4  cup crushed corn chips

DIRECTIONS

1. In 2-quart saucepan, mix soup, ground beef, and chiles. Cook over medium heat, stirring occasionally, until hot.
2. Top individual servings with cheese and corn chips.

Tips:
1. Substitute Old El Paso® taco sauce with seasoned shredded chicken if you prefer chicken to ground beef.
2. Serve soup with warm tortillas.

soup 11:28 AM No comments

mexican chicken-tortilla soup

INGREDIENTS

3 1/2  cups chicken broth
2   whole small chicken breasts (about 1-1/2 pounds total)
1/2  cup chopped onion
1/2  teaspoon ground cumin
1   clove garlic, minced
1   tablespoon cooking oil
1  14 1/2 ounce can tomatoes, cut up
1  8  ounce can tomato sauce
1  4  ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4  cup snipped fresh cilantro or parsley
1   tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6  5 1/2 inches corn tortillas
Cooking oil
1   cup shredded cheddar or Monterey Jack cheese (4 ounces)

DIRECTIONS

1. Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
2. Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
3. In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
4. Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
5. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.

chicken, soup 11:09 AM No comments

hearty vegetable beef soup

INGREDIENTS

1   tablespoon vegetable oil
3/4  pound boneless beef sirloin steak or beef top round steak, cut into 1/2-inch cubes
3   cups V8® 100% Vegetable Juice
1 3/4  cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1/2  teaspoon dried thyme leaves, crushed
1/4  teaspoon ground black pepper
1   medium potato, cut into cubes (about 1 cup)
1   medium carrot, sliced (about 1/2 cup)
1   medium onion, coarsely chopped (about 1/2 cup)
1   stalk celery, thickly sliced (about 1/2 cup)

DIRECTIONS

1. Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
2. Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender.

beef, soup 10:53 AM No comments

Vegetarian Hot and Sour Soup

INGREDIENTS

40 dried lily buds

1/4 cup small tree ear dried mushroom

5 cups vegetable broth

1/2 cup drained canned bamboo shoot, rinsed and julienned

2 teaspoons fresh ginger, minced

1/4 teaspoon salt

3 tablespoons red wine vinegar, to taste

crushed red pepper flakes

3 tablespoons cornstarch, mixed with

3 tablespoons water

1 large egg

1 large egg white

2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar

4 ounces firm tofu, cut into 1/3 inch dice

1 teaspoon sesame oil

1 spring onion, finely sliced

DIRECTIONS

1.In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.

2.In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.

soup, vegetable 9:50 AM No comments