This recipe is my Husband’s favorite. Perfect to heat you up from the inside out on a cold winter night!
2 Cups Prepared Italian Gravy (sauce) or 1- 6 Oz. Can Tomato Paste
1/2 Cup Salsa (I prefer to use, “Tostitos chunky, mild”)
2 Cups Beef Broth, Low Sodium (my favorite premade broth is “College Inn”)
2 Cups Chicken Broth, Low Sodium
1/2 Cup Onion, chopped
1/2 Cup Carrots, chopped
1/2 Cup Frozen Peas (“Bird’s Eye” Tastes the Freshest) (“Bird’s Eye” tastes the freshest)
1/2 Cup Frozen Corn
1/2 Cup Green Pepper, diced
1 Can Kidney or Black Beans, Canned, drained and rinsed or any beans you have on hand
1 Clove Garlic, minced
1 Teaspoon Chilli Powder
1 Teaspoon Paprika
1/2 Teaspoon Black Pepper
1/2 Cup Crushed Baked Tortilla Chips
2 Cups Water
1/2 Cup Tomatoes, Fresh (grape Tomatoes Are Perfect Cut in Slices of Three), diced
3 Tspoon Taco Seasoning Mix (or See Taco Seasoning Recipe), McCormick 30% low sodium
1/2 Teaspoon Lime Juice, approximately 1/3 of lime squeezed
1. In a medium pot, add all ingredients. Bring to a slow boil. Lower heat and simmer for about 15 to 30 minutes. Stirring frequently.
2. Take about 1 1/2 cups to 2 cups depending on your desired thickness and place in a food processor. Return pureed mixture to the pot.
3. Continue to simmer another 15 to 30 minutes.
4. Sprinkle with shredded cheddar cheese and crushed tortilla chips and serve.
NOTE: You can also make this with chicken. Boil 1 chicken breast in 4 cups of water about 30 – 40 minutes or until juices run clear when poked with a fork. Let cook and Shred removing all fat and any bones. After blender step, add shredded chicken to the soup mixture and continue to simmer for at least another 30 min.
TIMESAVER TIP: use frozen mixed vegetables in lieu of chopped peppers, carrots, corn and peas.
**If you like it with a zing, try adding a few shakes of crushed red pepper.
**This recipe is great for using those leftovers in the fridge, vegetables, sauce, broths, salsa, etc. If you already have an open broth in the frige double the amount, in leiu of the second broth.