Best 5 South Of The Border Soup Recipes
Calling all soup enthusiasts! Looking for something bold, flavorful, and filled with the vibrant spirit of the Southwest? Our journey today takes us to the realm of "South of the Border Soup," a culinary masterpiece that promises an explosion of taste buds. Get ready to savor the blend of spicy, savory, and tangy flavors as we explore the secrets of creating the ultimate South of the Border Soup.
Here are our top 5 tried and tested recipes!
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 VEGETABLE SOUP
This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips and/or diced avacado for added flavor.
Provided by Gma Peg SLC
Categories Beans
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.
- Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.
- Add frozen corn and drained beans. Cook 5-10 minutes longer.
- Finished soup can be divided into smaller containers to freeze.
Nutrition Facts : Calories 133.8, Fat 2.4, SaturatedFat 0.2, Cholesterol 0.1, Sodium 402, Carbohydrate 24.7, Fiber 6.8, Sugar 5.7, Protein 6
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 CASSEROLE
An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.
Provided by PanNan
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
- Brown meat and drain.
- Add onion and jalapeno (if using) and cook with meat until tender.
- Stir in tomato sauce and seasonings.
- Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
- Bake at 325 for 20 minutes.
- Note: Corn tortillas will soften and absorb the sauce.
- These are recommended.
- Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2
S.O.B. (SOUTH OF THE BORDER) CASSEROLE
Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.
Provided by JB Baby
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g
Tips:
- If you don't have any fresh cilantro on hand, you can use dried cilantro instead. Just add it to the soup along with the other spices.
- If you like your soup with a little bit of a kick, you can add a teaspoon or two of chili powder to the recipe.
- If you want to make your soup a little thicker, you can add a cornstarch slurry to the boiling soup. Just whisk together equal parts cornstarch and water until smooth, then stir into the soup. Bring the soup back to a boil and cook for 1-2 minutes, or until thickened.
- To make a vegetarian version of this soup, simply omit the chicken broth and use vegetable broth instead. You can also add some extra vegetables to the soup, such as diced carrots, celery, or potatoes.
- This soup is also great for meal prep. Simply cook a big batch on the weekend and then store it in individual containers in the refrigerator or freezer. When you're ready to eat, just reheat and enjoy!
Conclusion:
This South of the Border Soup is a delicious and easy-to-make recipe that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its combination of fresh vegetables, flavorful spices, and tender chicken, this soup is sure to be a hit with the whole family.
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