Mar 18
Warming, filling, great for emptying out the pantry and the refrigerator. The meat or vegetables can be substituted for others as you have available.
Ingredients: 1 can (14 oz) beef broth 1 can (12 oz) tomato paste 12 oz frozen corn, slightly thawed 1 can (12 oz) mild Rotel 1 medium onion, diced 2 medium tomatoes, chopped 1 oz. cooked ham steak, diced App. 2 cups of leftover cooked chicken 1 bunch fresh cilantro, destemmed and minced App. 4 cups water 1 T. sea salt 1 T. parsley flakes 1 t. crushed bay leaf Method: IN a medium mixing bowl, whisk together the broth and tomato paste until smooth. Add to a large stockpot. ADD the remaining ingredients through cilantro. Stir gently to combine. POUR in water to the consistency you desire. I like it kind of soupy to serve over rice. SEASON with the salt, parsley, and bay leaf. Taste and adjust seasonings as necessary. HEAT over medium-low setting; let it simmer until ready to serve. SERVE over hot cooked rice with sour cream, shredded cheese, and additional fresh cilantro if desired.
