|Ethnicity:Iron Range Food Type:Soups|
Preparation Time:40 Servings:n/a
Author: Valley Tyminski Email
1 tablespoon canola oil 1 yellow onion, chopped 1 red bell pepper, chopped 1 jalapeno, sliced very thin4 garlic cloves, minced 2 tomatillos, cut into 1/4-inch dice2 carrots, diced3 stalks celery, sliced3 cups vegetable stock or water1 chicken breast, cooked and shredded3 tomatoes, peeled, seeded and chopped 2 russet potatoes, peeled and cubed 1 can corn 1 can green beans1 can, 4 oz, diced green chiles 1 can kidney beans, rinsed1 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon dried Mexican oregano fresh ground pepper Garnish:Cilantro sprigsLime wedgesMonterrey Jack CheeseSliced avocadoSour cream, for topping Corn tortillas or tortilla chips
Use whatever vegetables are available, the above should be considered suggested vegetables only.
In a large soup pot over medium heat, warm oil. Saute onion, bell pepper, jalapeno, garlic, and tomatillo until tender, about five minutes. Add remaining ingredients, except toppings, cover and simmer until vegetables are tender, about 30 minutes. Ladle into bowls and top with garnishes of choice. Serve with dry red wine.
"I wish they served soup kitchen soup like this during the previous depression...just shows what a president we have..." - anonymous
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"What I find so ineretsting is you could never find this anywhere else." - 6wfM2WDrm
"Hvor er de sÃ¸de !!!Jeg kan slet ikke forstÃ¥ at naboerne ikke vil have &quhd;uoeltige" omstÃ¦ndigheder. Marsvineunger er da det yndigste og mest fascinerende. TÃ¦nk at de bliver fÃ¸dt fiks og fÃ¦rdige og klare til at spise selv :-))" - E1UMrMtKgC0