| 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”