"Hunger is the best sauce in the world."--Cervantes

Mexicali Soup Recipe

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This recipe for Mexicali Soup, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Jackson Hartshorn


1 6 to 8 oz. chicken breast chopped
2 cubes chicken bouillon
3 cans chicken broth
4 cups water
1 can rotel tomatoes
1/3 cup raw rice
1/2 of a large red bell chopped
1/2 of a large green bell chopped
1 can black beans
1/2 medium salsa
1/2 of an onion chopped
1 tsp. cumin
1/4 tsp pepper
1/4 tsp garlic
1 tsp salt
1 can corn

Place all ingredients in a Dutch oven and simmer for 30 to 45 minutes. This is good with tortilla chips and cheese sprinkled on the top of each bowl of soup.




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