This soup recipe comes from my sister-in-law Melissa. It has such a bright, fresh taste that it seems like a good soup for summertime.
If you have any diced, cooked chicken on hand, you could add it just at the end of the cooking time for a heartier soup. I've mixed in cooked rice at the end, too. Play around with it, and see what you like!
Mexican Soup
1 (14 oz) can petite diced tomatoes with green chiles
1 (14 oz) can crushed tomatoes
2 (14 oz) cans of water
2 (15 oz) cans Great Northern beans, rinsed and drained
1/4 to 1/2 c salsa verde, to taste
1 1/2 c frozen corn
salt and pepper
1 t chicken bouillon
1/2 t garlic powder
1/2 t minced onion
1/2 bunch cilantro, minced fine
Combine all ingredients except cilantro in a large pot. Bring to a boil then lower heat. Simmer for 20 minutes. Add cilantro and cook a few minutes more.
Quesadillas
4 tortillas
1/2 c grated cheese
Heat a frying pan over medium heat. Place in one tortilla, cover with 1/4 c cheese, and top with a second tortilla. Heat until cheese melts slightly and first tortilla is lightly browned. Flip and brown the second tortilla. Remove to a plate and repeat the process with the remaining tortillas and cheese. Cut each quesadilla into eighths and serve with salsa or soup.
Green Salad
Prepare a green salad.
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