Best 6 South Of The Border Chicken Soup Recipes
When the palette craves a hearty, flavorful feast, look no further than the vibrancy of South of the Border Chicken Soup. Brimming with an invigorating fusion of zesty Mexican spices, tangy citrus, and succulent chicken, this captivating soup promises an extraordinary culinary experience. As the enticing aroma fills the air, gather your loved ones around the table and embark on a taste adventure that will tantalize your senses and warm your soul.
Here are our top 6 tried and tested recipes!
SOUTH OF THE BORDER CHICKEN SOUP
This is a very quick and easy chicken soup recipe to make and very savory as well.
Provided by CORWYNN DARKHOLME
Categories Chicken Soup
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
- Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
- Add garlic, stir in flour and gradually stir in chicken broth.
- Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
- Sprinkle with tortilla strips before serving.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 20.1 g, Cholesterol 38.3 mg, Fat 9.9 g, Fiber 3.9 g, Protein 16.8 g, SaturatedFat 1.5 g, Sodium 686.5 mg, Sugar 1.8 g
SOUTH OF THE BORDER CHICKEN SOUP
This is a very quick and easy chicken soup recipe to make and very savory as well.
Provided by CORWYNN DARKHOLME
Categories Chicken Soup
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
- Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
- Add garlic, stir in flour and gradually stir in chicken broth.
- Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
- Sprinkle with tortilla strips before serving.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 20.1 g, Cholesterol 38.3 mg, Fat 9.9 g, Fiber 3.9 g, Protein 16.8 g, SaturatedFat 1.5 g, Sodium 686.5 mg, Sugar 1.8 g
SOUTH OF THE BORDER SOUP
Cooking and creating new recipes is a favorite pastime of mine. As a matter of fact, this is an original recipe, which earned my first place in the Wisconsin Beef Cookoff some years ago. - Lynn Ireland, Lebanon, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 780mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.
SOUTH-OF-THE-BORDER CHOWDER
From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
SOUTH OF THE BORDER CHICKEN SANDWICH
Spicy grilled chicken sandwiches (or you can broil), with pepper-jack cheese and a spicy mayo to give it a little kick. Perfect for weekend meals!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 6h8m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pound chicken to 1/4-inch thickness.
- Combine oil and juice in a resealable ziplock bag.
- Add chicken and marinate 4-6 hours.
- Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
- Chill for several 2-3 hours before making sandwiches to blend flavors.
- Remove chicken from marinade and discard marinade.
- Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
- Remove chicken from heat and place cheese on chicken while it is very hot.
- Butter cut sides of rolls and grill or toast until lightly golden and crisp.
- Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
- Serve hot.
Nutrition Facts : Calories 622.9, Fat 33.3, SaturatedFat 7.7, Cholesterol 91.3, Sodium 735.5, Carbohydrate 46.8, Fiber 2.1, Sugar 9.3, Protein 34.2
SOUTH OF THE BORDER CHICKEN SOUP
I'm not sure where I got this recipe (probably from a magazine), but it was in my "to try" binder and I made it tonight - husband and I LOVED it and each had 2 bowls. We served it with corn bread on the side. It has a kick in it from the chili powder...very delicious! Enjoy!
Provided by ErikaNY
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper-towel lined plate.
- Add onion and green peppers to skillet; cook and stir until soft.
- Add garlic and stir in flour; gradually stir in chicken broth.
- Add remaining ingredients (except tortilla strips) and cook until slightly thickened.
- Sprinkle with tortilla strips before serving.
Nutrition Facts : Calories 373.1, Fat 17.1, SaturatedFat 3.1, Cholesterol 52.5, Sodium 907.9, Carbohydrate 27.1, Fiber 5.2, Sugar 4.3, Protein 26.9
Tips:
- Use a variety of vegetables. This will add flavor and nutrients to your soup. Some good options include carrots, celery, onions, garlic, bell peppers, and tomatoes.
- Don't be afraid to experiment with different spices. This is a great way to add your own personal touch to the soup. Some good options include chili powder, cumin, paprika, oregano, and bay leaves.
- Simmer the soup for at least 30 minutes. This will allow the flavors to develop and meld together.
- Serve the soup with your favorite toppings. Some good options include sour cream, shredded cheese, chopped cilantro, and tortilla chips.
Conclusion:
South of the Border Chicken Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it can be easily customized to your own liking. So next time you are looking for a comforting and delicious soup, give this recipe a try.
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