{soups-salads-and-salad-dressings} Tex-Mex Soup

 

This is from the Kraft website...

 

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Tex-Mex Soup

 

time

prep:

10 min

total:

27 min

servings

total:

6 servings, 1 cup each

 

What You Need

1 cup chopped onion

1 large fresh jalapeño pepper, seeded, finely chopped

1 Tbsp. minced garlic

1 tsp. ground cumin

1 Tbsp. olive oil

1 qt. (4 cups) water

2 cups frozen BOCA Ground Crumbles

1 can (15 oz.) black beans, undrained

1 cup frozen corn

1 avocado, chopped

1/4 cup chopped fresh cilantro

1 lime, cut into 6 wedges

Make It

COOK onions, peppers, garlic and cumin in hot oil in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.

ADD water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.

LADLE into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.

Kraft Kitchens Tips

Special Extra

Top each serving with 1 Tbsp. chopped tomatoes.

Substitute

Don't have a jalapeno pepper? Use 1/2 tsp. crushed red pepper instead.

 

 ~@~@~@~@~@~
Rhonda in Missouri
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