Tex-Mex Bean Soup

4 Servings

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Tex-Mex Bean Soup Ingredients

15 oz Canned stewed tomatoes	GARNISHES:
15 oz Canned kidney beans --	Cheddar or jack cheese --
Drained	Shredded
1 1/2 c Homemade chicken stock	Green onions -- chopped
2 tb Chile salsa, or to taste	Ripe olives -- sliced
Salt to taste	Sour cream

Instructions for Tex-Mex Bean Soup

1. Pour tomatoes into a large saucepan and break them up into small pieces. 2. Add beans, chicken stock, and chile salsa. Cook to heat through. 3. Season to taste with salt. Ladle into soup bowls and pass your choice of garnishes. Microwave Version: Complete steps 1 and 2 as directed above, using a microwave-safe 2-quart bowl. Microwave on 100% power 3 to 5 minutes and serve as directed in step 3. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized