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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 servings

INGREDIENTS

2 qt Chicken broth; (I use better than boullion base)
1 cn Crushed tomatoes in puree
1/2 cn Kidney beans; drained
1 cn Corn; drained
2 Carrots; thinly sliced
3 Corn tortillas; chopped fine, up to 4
1/2 c Chopped onion
2 ts Chili powder; up to 1 Tbs
1 ts Cumin
2 ts Olive oil
Your level of garlic
Your level of serrano; jalepeno, chili, cayene, chipotle, or anaheim peppers

INSTRUCTIONS

Mix the oil, spices, corn, peppers, and onions together with 1 T of the
broth. Line the broiler with foil (Why quick cooking if it's long clean
up?) Roast under the broiler until it's as roasted as you like. Stir every
3-5 minutes. (I like mine well roasted if not almost burnt-about 15
minutes.)
While that's roasting, combine the broth, tomatoes, beans, carrots, and
tortilllas in a pot on the top of the stove. Add the roasted stuff to the
broth and cook 5-10 minutes.
Other stuff that doesn't hurt it any: Chopped broiled chicken breasts
Roasted red bell pepper (I have them in a jar in the fridge) Top with 1 oz
of cheese and strips of baked corn tortillas. I like the "cheese" made of
brown rice. They have a monterrey pepper jack that's very low in fat and
calories.
Posted to EAT-LF Digest by Gayle Smith <smithg@arlut.utexas.edu> on Nov 19,
1998, converted by MM_Buster v2.0l.

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