Chorizo Rice-n-Bean Soup w/cornbread croutons
Lisa G. Sweet Pantry Gal
With the chorizo, and the spices in the rice and beans this has plenty of heat. But feel free to add more to your families liking!
Warms the body and soul.
- 1 lb
- chorizo (mexican sausage, medium)
- 1 small
- chopped shallot
- chopped pepper
- 2 c
- chicken stock
- 2 c
- beef stock
- 5 c
- 15oz can tomatoes
- 80z box rice & beans w/seasoning
- can fiesta corn
- box jiffy cornbread mix
- 3 Tbsp
- chopped pickled jalepenos
CORN BREAD CROUTONS
Make according to box directions or homemade adding chopped peppers to mix before baking in square baking dish.
Let cool and chop into crouton pieces, sprinkle with olive oil and bake 375 till crispy golden. About ten mins.
Add stocks, tomatoes and water bring to boil.
Add box rice and beans, Bring back to boil, turn down to a simmer, and simmer for 45min.
Add fiesta corn ( other vegetables if wanted)
Continue to cook on med low for another 20 min.