Monday, November 15, 2010

Southwestern Bean Soup....


1/4 cup butter
1 onion chopped
1 bell pepper, seeded, chopped
2 teaspoons minced garlic
2 (15 ounce) cans Mexican Stewed Tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, rinsed, drained
1 (15 ounce) can black beans, rinsed, drained
1 tablespoon chili powder
1/4 teaspoon ground coriander
1 cup shredded Monterrey Jack Cheese
1 cup shredded Mexican 4- cheese blend


In a large saucepan melt butter on medium heat. Add garlic, onions and bellpepper. Saute 5 minutes. Add tomatoes, beans, chili powder and coriander. Cook on medium heat until soup begins to boil. Reduce heat to low, cover and let simmer 25 minutes. Add Mexican shredded cheese and stir around just until cheese melts. Ladle into bowls and top with Monterrey Jack cheese. Serve

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