MEXICAN SOUP

MEXICAN SOUP
    mexican-soup-1.jpg
    Today I decided to make some ratatouille so while at the grocery store I picked up a couple cans of tomatoes. By mistake instead of the petite chopped tomatoes I grabbed a couple of chili ready tomatoes with seasonings already in the tomatoes. When I realized I had the wrong tomatoes I decided to create a Mexican soup.
    I had a couple of of grilled chicken breasts left over from last nights dinner and I had also bought at the store a bag of frozen Seasoned Corn and Black Beans made by PictSweet at the grocery store. The result was absolutely delicious and quick. It took about 25 minutes to cook. If you like the soup at Moe’s you’ll love this recipe.

    MARY ELLEN’S SOUTHWESTERN MEXICAN SOUP

    2 14.5 ounce cans chili ready diced tomatoes
    2 cups water
    1 clove garlic – crushed
    1/2 of a small onion – diced
    salt to taste
    1 teaspoon sugar
    1 tablespoon chicken bouillon paste
    Bring to a boil and cook for 10 minutes. Add:
    2 grilled chicken breasts – chopped up
    1 14 ounce bag Seasoned Corn and Black Beans by Pictsweet
    Cook for another 10 minutes. Add:
    1/2 teaspoon baking soda
    Stir in and add 1 can evaporated milk – I used no fat
    Add:
    1 tablespoon flour that is mixed with a little water to thicken
    Cook another 5 minutes. Taste for seasoning and serve.
    This is on the spicy side so if you don’t want it real spicy I would just use regular tomatoes.

    Post a Comment