Tin (10) Can Soup
2 cans diced Mexican style tomatoes
2 can ranch style beans
3 cans minestrone soup
1 can green beans, drained
1 can whole kernel corn, drained
1 can black-eyed peas, drained
1 pound ground beef
Cook ground beef until it loses its pink color. Drain. Add cans of vegetables and 1 can of water. Simmer 30 minutes to 2 hours. Serve with cornbread.
Yield: 12 generous servings.
Hearty Chicken tortilla Soup
Vegetable cooking spray
4 skinless, boneless chicken breasts, cut into 1 inch pieces (about 1 pound)
3 ½ cups Chicken Broth
1 teaspoon ground cumin
½ cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Spray a 6 quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it’s browned, stirring often.
Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender.