Submitted by: Tammy Johnson
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 6
My husband had a version of this soup when he was in Mexico. He came home and made it for us and the kids loved it! I have adjusted it to make it quick and easy to make. It is our "quick, we need a meal" solution to help avoid the fast food trap on busy nights.
3 can canned pinto beans
1 pkg. hot dog, beef, uncured, nitrite-free
1 onion
1 jalapeno pepper
1 bch. cilantro, bunch, fresh, organic
1 can diced tomatoes, canned
14 1/2 fl oz. chicken broth
1 uncured bacon
In a large pot, saute onion, jalapeno, and hot dog pieces (or bacon) together until onion and jalapeno are soft (or until bacon is done if using bacon). Add 3/4 of the fresh cilantro and cook a couple of minutes. Add undrained tomatoes, undrained beans, and chicken broth. Bring all to a boil then reduce heat and simmer 10 minutes. Serve with remaining fresh cilantro sprinkled on top of each serving. You can also add a dab of sour cream on top of each serving along with the cilantro.
Email
Print
