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Mel’s Mexican Soup with Variations

Posted By Moopsee On May 17, 2010 @ 3:06 pm In All Recipes,Bean Soups,Beans, Grains & Rice,Budget,Main Dish,Other Soups & Stews,Poultry | No Comments

I usually blend the tomatoes and chilies in blender until pureed. Throw all into a pot and let simmer 30 minutes to an hour. Can use a beef variation if wanted. For serving, put crushed corn tortilla chips in bowl with a couple tablespoons grated mozzarella. Ladle soup over the chips and cheese and let set a minute. Will be fairly thick and hot — can add more water if you want. You can also add 2 cans drained and rinsed pinto beans, 1/2 cup rice (1/2 hour before done), or barley – 1/2 cup add in beginning (needs an hour to cook). Add an extra 2 cups of water or broth if doing barley or rice. A can of hominy is great in this, too.

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