Hearty Mexican Minestrone |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
|
This is an amazingly tasty - and hearty soup that's easy to make. My mother-in-law got the recipe from a cookbook, and I've made a few changes. My DH loves it, especially served with cornbread or Pillsbury cornbread refrigerator twists. Enjoy! Ingredients:
2 tablespoons olive oil |
3/4 cup green onion, sliced |
1 garlic clove, minced |
1 (10 ounce) can rotel tomatoes |
1/2 cup salsa (your choice) |
1 (14 1/2 ounce) can chicken broth |
2 cups water |
1 (13 ounce) canned chicken, drained (or turkey) or 2 cups shredded cooked chicken (or turkey) |
3/4 lb small red new potato, sliced small |
1 cup carrot, sliced |
1 cup red green yellow, and orange bell pepper |
1 cup zucchini, sliced at 1/8 in size |
1 (19 ounce) can white navy beans or 1 (19 ounce) can kidney beans, drained |
2 bay leaves |
1 teaspoon dried basil leaves |
1 teaspoon dried oregano leaves |
2 tablespoons lime juice |
1 teaspoon lime zest, if desired |
Directions:
1. In a large, deep skillet, (or large sauce pan with wide base), saute green onions, potato, and garlic in oil until soft.
2. Add all remaining ingredients except lime juice and peel.
3. Bring to a boil, stirring occasionally.
4. Reduce heat to medium-low and simmer 20 minutes, or until potatoes are just tender.
5. Stir in lime juice and peel, remove bay leaves. ENJOY!
|
|