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Southwest Corn And Bean Soup
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Perfect for the busy cook! This recipe goes together very quickly,
and the results are a delicious soup with a definite homemade taste. |
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2 tablespoons |
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butter or margarine
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1 teaspoon |
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chili powder
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6 cups |
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chicken broth
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1 24-ounce jar |
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Randall Pinto Beans, drained |
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1 10-ounce package |
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frozen whole kernel corn |
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1 4-ounce can |
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chopped mild green chilies |
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1 teaspoon |
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hot pepper sauce, (or to taste) |
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1 cup |
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sour cream |
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Chopped fresh cilantro, for garnish |
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Melt the butter in a large pot. Add the chili powder and sauté, stirring, for 2 minutes.
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Add the chicken broth and bring to a boil.
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Add the Randall Pinto Beans, corn and chilies. Bring back to boil and simmer for 10 minutes. |
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Season to taste with hot sauce. |
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Serve hot with a large spoonful of sour cream spooned on top. (If desired, sprinkle some chopped fresh cilantro over the sour cream.) |
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Allow to rest, covered, for 10 minutes. Toss in the parsley and serve. Pass the hot sauce for a spicier dish.
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8 servings |
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