Best Southwest Style Wedding Soup Recipes

SOUTHWEST CHICKEN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes until onions and peppers begin to soften.
• Add chicken and season with salt and pepper. Cook, stirring occasionally, for 10 minutes.
• Add diced tomatoes, black beans, yellow corn, chicken broth, enchilada sauce, chipotle peppers in adobo sauce, paprika, ground coriander, and bay leaf. Stir to combine.
• Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.
• Add in chopped cilantro and the juice of 1 lime. Stir together, give it a taste, and add more salt if necessary.
• Serve in bowls topped with a dollop of sour cream, some cilantro sprigs, tortilla strips, and a lime wedge.

SLOW-COOKER SOUTHWEST WEDDING SOUP

Steps:

• Whisk water, taco seasoning mix and bouillon in slow cooker until blended.
• Add tomatoes, onions and carrots; mix well. Stir in meatballs; cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours), adding pasta for the last 30 min. of the cooking time.
• Serve topped with cheese.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

WEDDING SOUP

Steps:

• In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside. , Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes. , Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.

ITALIAN WEDDING SOUP I

Steps:

• In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
• In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

TRADITIONAL ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.