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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I am not really sure where this recipe came from, but I have had it for quite some time. It is a tasty soup that is quick to make. Ingredients:
42 ounces chicken broth |
4 ounces picante sauce, mild |
4 ounces salsa, chunky style |
15 ounces black beans |
7 ounces corn |
1 zucchini, chopped |
1 carrot, sliced thinly |
1/2 teaspoon cumin |
1/2 teaspoon ground pepper |
2 teaspoons louisiana hot sauce, 4-5 shakes |
1 lime, juiced |
40 tortilla chips |
Directions:
1. Combine broth, picante sauce, salsa, black beans and corn in a dutch oven. Heat to a simmer.
2. Add remaining ingredients and spices EXCEPT for tortilla chips and lime juice and simmer until all veggies are tender. About 15 minutes. Squeeze lime into soup and mix well.
3. Break 4-5 torilla chips into each serving bowl and ladle soup on.
4. Garnish with shredded cheese.
5. Enjoy.
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