TACO SOUP SOUTHERN LIVING RECIPES
SOUTHERN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onion in oil until tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer until vegetables are crisp-tender, 15-20 minutes. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 133 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1095mg sodium, CarbohydrateContent 26g carbohydrate (11g sugars, FiberContent 7g fiber), ProteinContent 5g protein.
AIR-FRYER CHICKEN TACO POCKETS RECIPE: HOW TO MAKE IT
We love these easy taco-flavored sandwiches made with crescent dough. They make a quick and easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 375°. Unroll 1 tube crescent dough and separate into 2 rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., In batches if necessary, place pockets on tray in air-fryer basket. Cook until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.
Nutrition Facts : Calories 393 calories, FatContent 24g fat (7g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 896mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 16g protein.
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SOUTHERN VEGETABLE SOUP RECIPE: HOW TO MAKE IT
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri
From tasteofhome.com
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Reviews 4.3
Total Time 30 minutes
Category Lunch
Cuisine North America, Cajun, Mexican
Calories 133 calories per serving
- In a Dutch oven over medium-high heat, saute onion in oil until tender, 3 minutes. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer until vegetables are crisp-tender, 15-20 minutes. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
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We love these easy taco-flavored sandwiches made with crescent dough. They make a quick and easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
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