"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Hearty Mexican Soup Recipe

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This recipe for Hearty Mexican Soup, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pruitt
Added: Monday, May 12, 2008


2 chicken breasts, cooked and cubed
˝ onion, diced
1 garlic clove, minced
1 can Mexican style diced tomatoes
1 cup spaghetti sauce
1 can corn, with juices
3 cups water
1 beef bouillon cube
˝ tsp. lemon pepper
˝ tsp. ground cumin
1/2-1 tsp. chili powder
1 tsp. Worcestershire Sauce
Tortilla chips
Monterey Jack Cheese, shredded
Sour cream, if desired
1-2 cubed Avocados

Drain juice from can of tomatoes into large pot and sauté onion and garlic in juices. Add all other ingredients except last 4. Simmer uncovered for 1/2 hour or until thickened. Spoon into bowls and top with crushed chips, cheese, sour cream, and avocado cubes as desired.




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