Thursday, February 16, 2012

Enchilada Soup


In a pan saute together:

1 onion chopped
4 cloves of garlic minced
1 diced jalapeño pepper
2TBS olive oil

sauté together until tender, about 3-5 minutes.
Then add:
11/2 tsp salt
11/2 tsp cumin
1/2 tsp coriander
1 8 oz can spicy tomato sauce
6 cups water
2 TBS chicken base or chicken bouillon on
1 1/2 cups corn
2 TBS Lemon Juice

Optional:

2  cups of prepared TVP (or 1 cup dried TVP)
or
2 cups diced Firm Tofu
or
2 cups prepared Black Beans
or for the carnivores...
2 cups shredded chicken (about 8 tenders or 2 breasts)

For fun, try making your own mixture of the above ingredients!

Simmer together for 10-15 minutes.

Top with your choice of:

Crushed thin tortilla chips
Diced avocado
Shredded Pepper Jack Cheese
A Dollup of Yogurt
Sliced Olives
Lime Wedge
A Sprig of Cilantro

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