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Southwestern Soup

Chef.at.Home's picture
Ingredients
  Water 3 Cup (48 tbs)
  Tomato sauce 16 Ounce (2 Cans, 8 Ounces Each)
  Canned kidney beans 32 Ounce, rinsed and drained (2 Cans, 16 Ounces Each)
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounces Each)
  Frozen corn 2 Cup (32 tbs)
  Salsa 2 Cup (32 tbs)
  Dried minced onion 2 Teaspoon
  Dried oregano 2 Teaspoon
  Dried basil 2 Teaspoon
  Shredded cheddar cheese 8 Ounce (2 Cups)
Directions

In a Dutch oven, combine the first nine ingredients.
Bring to a boil.
Reduce the heat; simmer, uncovered, for 10-15 minutes or until heated through.
Sprinkle individual servings with the cheddar cheese.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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