This is a very easy recipe, and my family loves it!
| onion garlic oil | Lightly simmer one onion (chopped) and 2 cloves garlic (minced) in 2 Tbsp vegetable or olive oil for 1-2 minutes. | |
| corn tomato sauce 4 c chicken stock 1-2 limes red pepper salt | Add kernels from 2 ears of corn (or 2 cans of corn, canned mexicorn works well) Add 1 can ( 14-16 oz ) tomato sauce. Add 4 cups chicken stock and juice from limes. Add red pepper** and salt to taste. Simmer. Remove from heat and pour into bowls. | |
| cilantro tortilla chips avocado pepper-jack cheese | Top the soup with cilantro (up to one bunch), tortilla chips (broken up), one cup grated pepper-jack cheese, and optionally: chopped avocado and anything else you like. |
** I use a condiment called sal, chile y limon available in Hispanic grocery stores
Donna Keeler
0 comments:
Post a Comment