Recipe of the Week
Mexican Chili Soup
Saturday, February 16, 2008
CHILI SOUP
1-1.5 pounds lean ground meat
1 medium onion chopped
Sprinkle with salt ,pepper and chili powder.
2 cups low sodium chicken broth
1 can lowfat refried beans
2 jars salsa ( I used one mild, one medium)
1 can corn
1 can black beans (optional, my variation)
serve with tostitos, grated cheese and other favorite toppings
Brown ground meat and onion. Stir in refried beans and broth.
simmer a few minutes . Add salsa and cook on low for about 10min.
Add corn and beans. Cook an additional 20 minutes on low. (I simmered
the batch for about 45 minutes total ) Taste and correct seasoning. Serve. YUM
1-1.5 pounds lean ground meat
1 medium onion chopped
Sprinkle with salt ,pepper and chili powder.
2 cups low sodium chicken broth
1 can lowfat refried beans
2 jars salsa ( I used one mild, one medium)
1 can corn
1 can black beans (optional, my variation)
serve with tostitos, grated cheese and other favorite toppings
Brown ground meat and onion. Stir in refried beans and broth.
simmer a few minutes . Add salsa and cook on low for about 10min.
Add corn and beans. Cook an additional 20 minutes on low. (I simmered
the batch for about 45 minutes total ) Taste and correct seasoning. Serve. YUM
