Spicy Seafood Pico De Gallo Soup
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
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.
Saturday, April 10, 2010 - 7:47am