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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Quick Mexican Soup Recipe

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This recipe for Quick Mexican Soup is from Family Favorites - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can refried beans (spicier beans equals spicier soup)
1 can chicken broth (or 2 c. water with bouillon)
1 can corn (drained)
1 can black, pinto or kidney beans (not drained)
1 can (10 oz.) Ro-Tel (any variety)
1 can (14.5 oz.) diced tomatoes
Directions:
Directions:
Combine chicken stock and refried beans in a pot, whisking the refried beans until well combined. Add all other ingredients and heat through. Serve with tortilla strips, sour cream and/or shredded cheese.

Optional: Add cooked diced chicken or ground beef. You may also add hot sauce or cayenne if you like it hotter.

(Pictured with diced chicken.)
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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