Cooking with Kids Recipes
Mexican Blizzard Soup
Cooking Time: 30 minutes or less
Makes: about 6 servings.
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As far as I know, there are no blizzards in Mexico. But if there were, this is what people would eat. Probably.
ingredients
| 1tbsp |
(15 mL)
vegetable oil |
| 1 | medium onion, chopped |
| 1 | clove garlic, squished |
| 1tbsp |
(15 mL)
Mexican chili powder |
| 1/2tsp |
(2 mL)
ground cumin (optional) |
| 1tsp |
(5 mL)
oregano |
| 28oz |
(796 mL)
can tomatoes (with liquid) |
| 1cup |
(250 mL)
chicken broth (homemade, canned, or from bouillon cube) |
| 19oz |
(540 mL)
can kidney (or other) beans, drained, but reserve the liquid |
| 12oz |
(341 mL)
can corn niblets drained, but reserve the liquid |
directions
| 1. | In a large saucepan, cook the onion and garlic in the vegetable oil over medium heat for about 3 minutes. Add the chili powder, cumin and oregano and cook, stirring, for another 3 minutes. Pour in the can of tomatoes and using a potato masher, have your child mash the tomatoes until theyıre pretty broken up. Weıre not talking puree here, just chunks. Now pour in the chicken broth and the reserved corn and bean liquid and bring to a boil. Simmer for about 20 minutes. |
| 2. | Add the beans and the corn and bring to a boil. Reduce the heat and let the soup simmer for a couple of minutes, then serve with, oh, maybe a sprinkle of cheese if you have some around. |
First published in Today's Parent's 02/1997 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can spread pizza dough out with their fingers.
