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This recipe comes together in about 30 to 40 minutes. It is spicy, but we love spicy things. It is fairly healthy, making about 20 cups of soup with only about 2 grams of fat per cup, and the flavor is really rich and satisfying. We have a garden and grow enough hot peppers to supply the lower 48 states, LOL, so I cook a lot of spicy things in the summertime! If you want to cut the spice, you can use salt instead of Tony's, but maybe not quite as much, (just taste your broth after it cooks and adjust),and of course sweet peppers for some or all of the hot. If you don't really like spice at all, use plain tomatoes instead of Rotel. I also think Masa would be delicious to thicken with; I just didn't think of it while I was making the soup. It would make the corn flavor even deeper. The sauteed, pureed vegetables came from some left over fajitas that I pureed and added to my soup. The Velveeta and Rotel were from some left over Rotel dip that I used. I included this just to give you an idea of how to use your leftovers.
Units: US | Metric
Serving Size: 1 (333 g)
Servings Per Recipe: 20
The following items or measurements are not included:
Tony Chachere's Seasoning