Mexican Soup


4 cups of cheddar cheese (alternatively, cheddar
1 small bag of frozen corn
3 garlic cloves, minced
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 cup of your favorite salsa
1 yellow onion
3/4 cup brown rice
5 tablespoons canola oil
dash of salt & pepper to taste
or go sodium free
Tortilla chips
3 avocado (garnish on top)
dollop of sour cream or yogurt (plain) (I use


Add 2 tbsp.canola oil to medium-hi heat stock-pot with chopped bell pepper, corn, oregano, paprika, thyme, marjoram and salt and pepper (if desired). Make sure to scrape the bottom of your pan as you go to ensure best flavors not to burn away (if more oil is needed, add it). After about 5-8 minutes of a watchful saute, add chicken broth. While it is coming to boil prepare brown rice.
Saute with medium-hi heat - chopped onion and 2 tbsp oil until it starts to soften, then add brown rice with 1 more tbsp of oil and garlic (minced). Saute for about 5-10 minutes until the rice has started to brown. Add one cup of heated broth to your rice pan, bring to a rolling boil while cooking down the broth until very little broth is left in the pan. Turn off the heat and add rice mixture to soup. Add black beans and salsa - bring to a boil, then simmer for 10 minutes. DONE
In 4 bowls place grated cheese over tortilla chips on the bottom of each bowl. Ladle soup over chips and cheese.
Top with chopped avocado, sour cream or plain yogurt
Wah-la! Enjoy~




A family favorite every time!




Tuesday, December 15, 2009 - 3:19pm



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