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Recipe #10: Tex-Mex Soup from Ready, Set, Eat!

By October 10, 2011 , , ,

I can't believe it, I finally made it to my 10th recipe from Gooseberry Patch's Ready, Set, Eat!! That means later this week, I will be giving away a copy of this awesome cookbook to one lucky reader. So be sure to come back and visit me and enter for your chance to win!!


Now I love Mexican food, I really do. So we often have "taco night" for dinner. Gotta love taco night! But since my hubby has been working long hours in the field lately for harvest, his appetite has been pretty hearty (like 2 extra servings min.). So on Saturday I enhanced "taco night" with this spicy Tex-Mex soup. Although, this soup is filling enough I think it could probably stand as an entire meal all on its own!

Tex-Mex Soup



Ingredients:
2 cans diced tomatoes with chiles
1 can corn
3 cans chicken and rice soup
1 - 8 oz. can of tomato sauce
Tortilla chips and shredded Monterey Jack cheese

Directions:

Combine all canned ingredients in large cooking pot on medium heat.

 Simmer for 10 minutes or so and then serve with tortilla chips and top with cheese. For a less spicy version, I'd recommend going with canned tomatoes without the chiles. This is a pretty spicy soup!





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1 comments

  1. Love Mexican soups. This is a lot like a chicken tortilla soup, but easier! I get a big eye roll from the hubby if I make soup the total supper, so this would be our first course:) Thanks for linking up to Hunk of Meat Monday

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