Mexican holiday soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion -- chopped |
| 2 | Cloves garlic -- minced | |
| 28 | ounces | Tomatoes |
| 20 | ounces | Frozen corn |
| 4 | ounces | Green chiles -- chopped |
| 1 | Boneless skinless chicken breast halves, cut into 1\" chunks | |
| 2 | cups | Chicken broth |
| 2 | cups | Water |
| 1 | teaspoon | Dried oregano |
| Salt -- to taste | ||
Directions
Heat oil in a large saucepan over medium high heat. Add onion and garlic and saute until translucent, about 10 minutes. Drain liquid from tomatoes into the saucepan and chop tomatoes well. Add tomatoes to the pan with remaining ingredients. Reduce heat to medium and simmer until heated through, stirring occasionally. Season with salt, if desired.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:28) (159) Fido: Cooking