Mexican Minestrone - It's a Hit!!
- Don and Patty
- Jan 19
- 1 min read
Looking to bust a new move in the kitchen, I decided that if the cold weather was going to deepen for a while, I'd make a soup with a little heat of my own. My gal is always asking me to make her some minestrone soup so she can have some around for lunch time reheats or repeat small bowl dinners. This time though, I wanted something with a new taste instead of the sweet basil and tomato broth of traditional minestrone.
I started with similar minestrone ingredients of onion, celery,carrots and tomatoes, but then diverted to add fiesta corn, black beans, green and red bell peppers, diced jalapenos and baby champion mushrooms (great umami flavor that also hold their tender but firm bite). I was thinking of dicing up some chorizo, but kept it healthy with shredded chicken breast.
Just before serving, I added a little fresh squeezed lime juice (from my winter garden!) and topped the bowls with shredded mozzarella. She said this was an A++ dinner. She served a previously uncorked bottle of sauvignon blanc white wine, though I think this dinner would have been perfect with a Corona and lime!
Definitely, this was a fun dinner to make and loved all the bright flavors and color in this soup. Grab this recipe below!!
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