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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is my favorite Mexican soup. Its a mixture of several recipes I've come across over the years. I'm not really sure about measurements as I just kind of throw it together, but I will do my best. Ingredients:
8 cups chicken broth (i make it with chicken bouillon) |
2 cups water |
1 (10 ounce) can rotel mexican tomatoes |
1 tablespoon ground cumin |
1/2 onion, chopped |
1 dash lime juice |
1/2 teaspoon celery seed |
1/2 teaspoon allspice |
3 tablespoons chopped garlic |
1/2 cup cooked rice |
1/2 cup frozen corn |
salt and pepper |
1/2 cup chopped fresh cilantro (more or less to taste..i love it, so i add a lot) |
Directions:
1. Dissolve chicken bouillon in water.
2. Add all remaining ingredients except cilantro.
3. Boil for 10 minutes or until onions are tender.
4. Add cilantro right before serving.
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