Mel’s Mexican Soup with Variations

This is sooo addicting to eat! Very healthy and can be totally adjusted each time you eat it to have a different variation!

Difficulty: Easy

Servings: 8

Prep Time: 20 min   Cook Time: 1 hour  

Ingredients

1 can Rotel diced tomatoes w/chilies
1 4 oz can roasted green chilies
1 tbsp onion powder
1 1/2 tsp garlic powder
2 tbsp chili powder
1 tbsp cumin
1 can 26oz crushed tomatoes
1/2 tsp oregano
8 cups chicken broth
3 cups cooked, shredded chicken
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plain tortilla chips
shredded mozzarella cheese

Directions

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.

Categories: Bean Soups, Beans, Grains & Rice, Budget, Main Dish, Other Soups & Stews, Poultry

Submitted by: moopseemort on May 17, 2010