Tuesday, November 28, 2006

Zesty Mexican Soup

From Pillsbury Make it Easy Mexican Jan 1998

2 C cubed cooked chicken
1 (14.5oz) can ready to serve chicken broth
1 (11.5oz) can vegetable juice cocktail
1 (11oz) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, undrained
1 C Old El Paso Thick 'n Chunky Salsa
1 (4.5oz) can Old El Paso Chopped Green Chiles, drained
1/4 C chopped fresh cilantro

In large saucepan, combine all ingredients except cilantro; mix well. Bring to a boil.
Reduce heat; simmer 10 minutes or until thoroughly heated. Stir in cilantro.

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