Friday, November 9, 2007

Mexican Soup

I just got these recipes in an e-mail and decided to share.

Mexican Soup

1 roasted Chicken carcus and chicken (leftovers)

1 can black beans

1 can pinto beans

1 medium onion chopped

1 large can chopped tomatoes

1 can green chilies

1 cup frozen white sweet corn

½ cup rice

1 Tblsp ground cumin

Salt and pepper

1 Tblsp chicken soup base

Boil chicken carcus in water to cover for 1-1/2 hours; remove from heat, remove bones

And strain broth.

Sauté chopped onion until transparent

Add remaining ingredients and simmer for 30 minutes minimum.

Season to taste.

This soup tastes better after it has set and flavors meld