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Everyone loves this soup — and it is easy to make.
Ingredients:
2 T olive oil
*** Note: Use vegetable broth during lent.
4 garlic cloves (minced)
3 onion (chopped)
1 large can chicken or vegetarian broth ***
2 T green chiles (diced) (or use 2 cans of mild diced
2 can corn niblet (#10, drained) (or I use a huge package of frozen corn – it’s
actually better.)
2 cans diced tomatoes (15 oz each, drained) If you want more soupy texture —
don’t drain.
1 can black beans (#10, drained and rinsed)
1 can garbanzo beans (#10, drained and rinsed)
I can red beans(#10, drained and rinsed)
1 1/2 tsp salt (adjust for taste
1/2 tsp pepper (adjust for taste
1 bunch cilantro (chopped)
Directions:
Add one large container of salsa (biggest on the
shelf)
In a large pot, saute garlic and onions in oil on low for 10 minutes. Add
remaining ingredients and simmer for 30 minutes. Serve with fresh cilantro,
tortilla chips, and sour cream.
It can have a bit of a kick to it, so keep some water handy. I also sprinkled a
little bit of jack and colby cheese on top.
Variations: add leftover turkey, chicken, ground beef
Yield: about 40-50 servings (Adjust recipe for smaller servings)
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