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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tex-Mex soup Recipe

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This recipe for Tex-Mex soup is from The Fisk Family Cookbook Project, 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 T oil
2 chicken breasts -cooked, cubed
2 large potatoes-diced
1T oregano
1T chili powder
1 tsp cumin
2.5 cups chicken broth
1 cup salsa
1.5 cups corn (canned or frozen)
1 cup sour cream - divided
½ cup green onion
1 lime
Directions:
Directions:
1. Heat oil and cook potatoes, cumin, chili. Cook for 5 minutes
2. Add broth and salsa. Bring to a boil and cook for 15 minutes.
3. Stir in corn and oregano and simmer 2-3 minutes or longer until potatoes are tender.
4. Remove from heat and cool 2 minutes before stirring in ¾ cup sour cream and all but 1T green onion.
5. Serve and garnish with remaining sour cream and green onions. Serve with lime wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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