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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Awesome soup. This one came from the Williams Estate in McKinney, Texas in 1987. I have made this several times and always enjoy it. Ingredients:
1 teaspoon vegetable oil |
1 large white onion chopped |
2 cans chicken broth |
1 cup bottled hot salsa |
1 cup frozen corn kernels |
9 ounce package refrigerated cheese mini ravioli |
15 ounce can black beans |
1/4 cup sour cream |
Directions:
1. In a large soup pot heat the oil over medium heat.
2. Peel and coarsely chop the onion adding it to the pot as you chop.
3. Stir and cook until onion starts to soften.
4. Add the chicken broth, salsa, corn and ravioli to the pot.
5. Raise the heat to high and bring the soup to a boil.
6. Meanwhile rinse and drain the beans and add them to the pot.
7. Cook the soup for 5 minutes at a moderate boil until the ravioli is cooked through and tender.
8. Remove pot from the heat and let the soup rest 5 minutes.
9. Ladle soup into individual serving bowls and top each serving with a little sour cream.
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