Spicy Seafood Pico De Gallo Soup

Ingredients

10 ounces cod, cut into bite sized pieces
15 ounces Organic Tri-Bean Blend, rinsed and drained
1 cup black beans, rinsed and drained
16 ounces Pico de gallo
1/2 tablespoon jalapeno pepper , finely chopped
1/2 tablespoon chili powder
1 lime juiced

Preparation

1
Combine all ingredients EXCEPT cod in a dutch oven and bring to a bowl. Reduce heat and simmer for 30 minutes until vegetables are tender.
2
Add cod and cook another 5 minutes until fish is cooked.

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About

Leftover Pico de gallo, refried beans, black beans, jalapeno and lime make a perfect base for this seafood soup.

Just add big chunks of cod, or any white fish you have on hand, and you'll have a spicy Mexican soup in no time.

Yield:

4

Added:

Saturday, April 10, 2010 - 7:47am

Creator:

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