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Receta South Of The Border Soup
by CookEatShare Cookbook

South Of The Border Soup
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  Raciónes: 6

Ingredientes

  • 6 corn tortillas (8 inch diameter)
  • 2 (50 ounce.) cans plus 1 1/2 pts. Campbell's low sodium ready to serve chicken broth
  • 1 (49 1/2 ounce.) can Swanson ready to serve chicken broth
  • 1 1/2 pt. frzn whole kernel corn
  • 1 1/2 c. frzn baby lima beans
  • 3/4 c. sweet red pepper, diced
  • 3/4 c. canned, diced green chilies
  • 1 tbsp. chili pwdr
  • 1 1/2 teaspoon garlic pwdr
  • 1/2 teaspoon grnd cumin
  • 1/2 teaspoon pepper
  • 24 very thin lime slices
  • Minced fresh cilantro or possibly parsley

Direcciones

  1. Stack tortillas. Cut into long thin strips. Arrange strips on sheet pan (18 x 13 inch). Bake at 400 degrees for 4 min or possibly till crisp; set aside. In large saucepot, combine broths, corn, lima beans, red pepper, chilies, chili pwdr, garlic pwdr, cumin, and pepper. Heat to boiling. Reduce heat to low; simmer 10 min. Garnish each serving with lime slice and minced cilantro. Makes 1 1/2 gallons; 24 (8 oz) servings.