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June 21, 2004
Mexican Fiesta Soup
For all those who love the Mexican taste, here is my favourite soup recipe. I make it like twice a quarter, so I guarantee it's good, healthy and even better than that, it's fast to make up….
Mexican Fiesta Soup:
900ml – 1L of chicken stock/broth
3 skinless chicken breasts
2 small cans of corn
1 large jar hot salsa
1 large onion – chopped
chili powder
cayan pepper
tabasco sauce
grated cheese
1 bag Doritos Dippas (the lightly salted kind)
I cut up the 3 chicken breasts into tiny pieces first with a pair of scissors and sautee them in olive oil in the bottom of my soup pot until they're lightly browned. I then add the chicken stock (I use 5 cubes of OXO in 900ml hot water). Then add the chopped onion, two cans of corn and large jar of salsa and mix them all together. Next add chili powder, cayan pepper and tabasco sauce to taste (although if you don't have these on hand, it will still taste good).
If you want it more tomatoey then you can add some crushed tomatoes, but I normally find that if you buy the salsa jars with 25% more on the label (Dorritos, I think), this is ideal.
Bring to boil, turn down low and let it simmer for half an hour.
Then dish out into large, shallow soup bowls and sprinkle grated cheddar all over. Finally crush two handfuls of the Dippas chips right in the middle to make a little pile.
Serve. Yummy.
More recipes coming soon!
Joanna Jameson
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