"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  
Beth Jackson Hartshorn
Added: Monday, June 6, 2005
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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