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Mexican Minestrone Recipe

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This recipe for Mexican Minestrone, by , is from ~ Dinner's Ready The Easy Way ~, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri De Caro
Added: Wednesday, April 26, 2006


* 2 TBSP. olive oil
* 3/4 cup sliced green onions
* 1 TBSP. minced garlic
* 1 {10 ounce} jar salsa of choice
* 2 cans low sodium chicken broth
* 2 cups cooked shredded chicken
* 3/4 pound par-cooked
& quartered small red potatoes
* 1 cup sliced carrots
* 1 cup red,yellow,orange &/or green peppers
1" cubes
* 1 {19 ounce} can white kidney beans/drained
* 1 {15 ounce} can white & yellow corn mix
* 1 tsp. dried basil
* 1 tsp. dried oregano
* 2 TBSP. lime juice
* 1 tsp. grated lime peel

*Get out your favorite {big} soup pot.*Saute the garlic & onion in the oil,until soft.*Add the rest of the ingredients EXCEPT the lime juice & peel.*Bring to a boil,stirring occasionally.*Reduce the heat to low & simmer for 30 to 45 more minutes 'til potatoes are just tender,stirring occasionally.*Stir in the juice & peel & serve immediately.
*Garnish with tortilla strips or corn chips.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
about 1 hour




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