Tuesday, January 22, 2013

Mexicali Soup

 
Our challenge ingredient this week for What's Cooking?  was cream-style corn.  I don't have very many interesting recipes using cream corn, but this soup is easy and tasty.  The fire-roasted tomatoes give it a nice smoky flavor.
 
 
MEXICALI SOUP
 
2 cans (10 3/4 oz) cream of chicken soup
1 can (15 1/4 oz) cream corn
1 can (14 1/2 oz) fire roasted diced tomatoes, including juice
1 can (16 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed 
1 can (4 oz) diced green chiles
1/2 teaspoon ground cumin, or to taste
1/2 teaspoon onion powder, or to taste
 
Combine all ingredients and heat gently.   Serve with shredded cheese as a garnish if desired.
 
About 6 servings
 
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6 comments:

Donna said...

That sounds and looks to good! When it gets cold again here in Oklahoma I will be giving it a try.

Harriett said...

Your soup sounds good. I add it to my list for sure.

Ava Louise said...

Can't wait to try it. Thanks.

Beth said...

That sounds really good!

Julianne said...

That sounds so good. I love soup.

Angie said...

Sounds so yummy---I'll make the cornbread to go with it. :)