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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Use prime rib stock for best results or chicken. This is a recipe that my mom gave me that she adapted from WW and a friend's recipe. Ingredients:
8 cups beef broth (broth instructions below) or 8 cups chicken broth (broth instructions below) |
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1 (14 ounce) bag frozen corn |
1 (8 ounce) can mild green chilies, chopped and drained |
2 (14 ounce) cans diced tomatoes |
1 (14 ounce) can pinto beans, drained and rinsed |
1 (14 ounce) can tomato soup |
1 teaspoon cumin |
1 teaspoon worcestershire sauce |
1 cup cheese |
2 cups tortilla chips or 2 cups fritos corn chips |
1 avocado |
Directions:
1. Broth:.
2. Boil left over prime rib bones or chicken in 8 cups of water for 3-4 hours.
3. Refrigerate overnight and skim off fat. Take all the meat off of the bones and leave meat in the broth. Discard fat and bones.
4. Saute onion and garlic and add rest of ingredients to dutch oven til heated though 20-30 minutes.
5. Put cheese on bottom of bowl and add soup, top with chips and avacado.
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