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sa1937

Mexican Soup

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Mexican Soup

This makes a vat...I use an 8 qt. stockpot. Do not drain the cans.

Just throw in a can of Mexican corn, (11 oz. Green Giant Mexi-Corn)

a jar of Salsa, (I used approx. 12 oz. of Tostito Med. Hot Salsa – it was plenty hot using this amount, which can be adjusted according to your taste)

a can of diced tomatoes, (I used 28 oz. can)

a can of diced tomatoes with green chiles, (10 oz. Ro-Tel Original Diced Tomatoes & Green Chiles)

a can of creamed corn, (15 oz.)

1 or 2 cans of black beans, (2 cans 15 oz. each)

a box of Zatarain's New Orleans Style Yellow Rice

and approximately 2 - 3 quarts of chicken broth. (I used 2 qt. of canned chicken broth)

Bring to a boil and simmer until the rice is done...about 30 to 45 minutes. Serve in bowls with finely grated cheese on top. YUMMY!

I noted some brands I use and amounts.. I actually snagged this recipe from someone's art blog. It makes a large amount and freezes well.

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Mexican Soup

This makes a vat...I use an 8 qt. stockpot. Do not drain the cans.

Just throw in a can of Mexican corn, (11 oz. Green Giant Mexi-Corn)

a jar of Salsa, (I used approx. 12 oz. of Tostito Med. Hot Salsa

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Sounds wonderful!!! :D Next on my list to try!

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