Tuesday, July 30, 2013

Creamy Mexican Chowder

In a soup pan saute:
1 onion
2 cloves garlic
with some olive oil or butter

Add:
1 can pinto beans-drained
1 can black beans-rinsed
(can do 2 cans of one or the other)
1 can cream corn
1 can petite diced tomatoes
1 can green chilies
1 c. chicken broth
2 c. half and half
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
pepper to taste
Can add some red pepper flakes
 for heat if you like.

Simmer for about an hour.
Add a 8 oz. of grated
 monteray jack cheese
and fresh cilantro.
Stir and serve!
 

No comments:

Post a Comment