Tex-mex bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Canned stewed tomatoes |
| 15 | ounces | Canned kidney beans -- |
| Drained | ||
| 1½ | cup | Homemade chicken stock |
| 2 | tablespoons | Chile salsa, or to taste |
| Salt to taste | ||
| Cheddar or jack cheese -- | ||
| Shredded | ||
| Green onions -- chopped | ||
| Ripe olives -- sliced | ||
| Sour cream | ||
Directions
GARNISHES:
1. Pour tomatoes into a large saucepan and break them up into small pieces.
2. Add beans, chicken stock, and chile salsa. Cook to heat through.
3. Season to taste with salt. Ladle into soup bowls and pass your choice of garnishes.
Microwave Version:
Complete steps 1 and 2 as directed above, using a microwave-safe 2-quart bowl. Microwave on 100% power 3 to 5 minutes and serve as directed in step 3.
Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File