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Southwestern Vegetable Soup

It’s still soup weather and the Southwestern Vegetable Soup recipe will warm you to your core. I went to a potluck recently and West Coast Chicken was the best. And the Saucy Franks With Rice is an easy lunch recipe.

Southwestern Vegetable Soup

6 c. chicken broth

1 (14-1/2 oz.) can diced tomatoes, with juice

1 c. water

1 can black beans, with liquid

1 c. frozen yellow corn

1 c. frozen cut green beans

1 4-oz. can diced green chilies

1/2 c. diced onion

1/2 c. tomato sauce

6 corn tortillas, minced

1-1/2 tsp. chili powder

Dash garlic powder

Garnish

1 c. grated cheddar/jack cheese blend

1 c. crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to one hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

To serve soup, ladle into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Saucy Franks with Rice

4 slices bacon diced

1/2 c. chopped onion

1/3 c. chopped green pepper

1/3 c. chopped celery

2 cloves garlic, minced

1 c. unsweetened pineapple juice

3/4 c. catsup

1/4 tsp. chili powder

1 lb. pkg. hot dogs, cut in bite-sized pieces

Hot cooked rice

Cook bacon until crisp. Remove to paper towel to drain; reserving 1 tbsp. bacon drippings. Saute onion, green pepper, celery and garlic in drippings until tender. Add pineapple juice, catsup and chili powder and bring to a boil. Add hot dogs and return to a boil. Reduce heat and simmer for about 8 to 10 minutes, covered or until heated through.

Serve over rice and sprinkle top with bacon.

West Coast Chicken

5 pounds chicken thighs, skin removed

1 tsp. salt

1/4 tsp. pepper

2 tsp. ground ginger

1 c. frozen orange juice concentrate, thawed

1/3 c. butter, melted

4 tsp. soy sauce

In bowl, combine all ingredients except chicken. Grease two 11- by 7-inch baking pans. Place chicken thighs in pans, in single layers. Pour sauce evenly over both pans of chicken. Cover and refrigerate several hours, or overnight.

Bake, uncovered at 350 degrees for one hour, basting with sauce once during baking.

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