of the Border Tortilla Soup
recipe boasts a plethora of beans, peppers, vegetables, and corn.
It is ideal for the taco or corn chip soup lover.
homemade vegetable broth plus 4 cups water - or -
1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste Optional: 2 Tbs tequila Tortilla chips
the onion, pepper, garlic, rice, corn, and half of the cilantro
in the broth and water for about 30 minutes, or until the rice is
tender. Add the tomatoes and beans. When the tomatoes are just cooked,
remove from the heat and add the rest of the cilantro, lime juice,
and tequila. The tequila should be allowed to evaporate for 5 minutes
or so before serving. Salt and pepper to taste. Serve over crumbled
your tortilla soup recipe.
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