Happy, Healthy Kitchen – Quick Mexican Tortilla Soup

Happy, Healthy Kitchen – Quick Mexican Tortilla Soup
I absolutely love recipes I can throw together and they are ready to put on the table in about 15 minutes. Who doesn’t, right? I got this one from my Multi Talented Girlfriend. She is an amazing artist, still surfs in her 50’s and yes, she is a great cook and entertainer too. Oh, and did I mention she is thin and beautiful? I saw her whip this soup up when she had a house full of guests on a rainy day. It was so yummy, I went back for seconds. I just had to ask her and write it down. The beauty of this soup is its flexibility to add or substitute according to your taste buds.  Here goes…
1 onion, chopped
3-4 cloves garlic, or less
1 -2 poblano peppers, chopped. (Or substitute jalapenos or green peppers)
1/2 jar roasted red peppers, chopped
1 can pinto beans
1 can black beans
1 can fire roasted diced tomatoes
1 jar of marinara or spaghetti sauce
1 cup frozen or canned corn (she even threw in some additional hominy)
1/2 cup green salsa (or any other kind; pico de gallo would be good too)
1 can chopped chicken (or feel free to add leftover or cooked chicken)
Saute onions, garlic and peppers until soft. Throw in remainder of ingredients, cook on high until hot. (Feel free to add a portion of a container of chicken or vegetable broth if you want more liquid.) Serve with lime wedges, grated cheese and crushed tortilla chips. (I think cilantro, green onions or sour cream on top would be good too). Enjoy!!
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