What’s cooking y’all? Tonight I made a Mexican soup. In 1999, my dear friend Adrienne scribbled this recipe on the back of a piece of mail, and I’ve kept it all these years. Old recipes are the best recipes… xo
Ingredients
- 2-3 large cans of chicken broth
- 2 pounds of cooked shredded chicken (tonight I picked a rotisserie chicken)
- 1 bag of frozen cauliflower
- 1 can of corn
- few stalks of celery
- 1/4 cabbage chopped
- 1 small can chopped green chilies
- 2-4 jalapeños chopped
- 1 large onion
- 1/2 bunch of fresh cilantro
- package of Mexican rice
- cumin
- oregano
- salt and pepper
- toppings: fresh cilantro, chopped avocado, cheese, sour cream
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