Menu Ideas
Tex-Mex Stew
Winter Tex-Mex Stew: Creamy bean soup with chicken, tomatoes and peppers, topped with tortilla strips and fresh cilantro is sure to warm your soul.
Yield: 20 servings, 6-oz eachINGREDIENTS
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1 pchSantiago® Seasoned Vegetarian Refried Beans with Whole Beans, prepared
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0.25 cupChili powder, ground
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2 qtChicken stock
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2 cupGreen pepper, ¼" diced
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1 qtTomatoes, stewed, canned
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0.5 cupLime juice
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3 qtChicken, cooked, shredded
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1.25 cupTortilla strips (garnish)
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0.25 cupCumin, ground
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0.5 cupCilantro, trimmed (garnish)
INSTRUCTIONS
- 1. Prepare beans according to package directions. In a 5 qt stock pot, add remaining ingredients to beans and bring to a simmer, whisking to combine. Simmer for 10 min., covered. To serve, portion 6-oz ladle of soup and garnish with tortilla strips and cilantro.
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