Spicy Seafood Pico De Gallo Soup
By: Kristi Rimkus
Published: Saturday, April 10, 2010 - 7:47am

Ingredients




10 ounces cod, cut into bite sized pieces
15 ounces Organic Tri-Bean Blend, rinsed and drained
32 ounces low fat chicken broth
1 cup black beans, rinsed and drained
1 cup low fat refried beans
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.

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.