MEXICAN TOMATO SOUP ENJOY DAN:

                  MEXICAN TOMATO SOUP MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1-onion, diced

1-avocado, diced

1-1/2-cups corn

1-(15.5 Oz) can kidney beans

1-handful cilantro, chopped

2-garlic cloves, smashed

1-(12 Oz) jar red peppers, drained and rinsed

2-(14 Oz) cans Mexican style stewed tomatoes

4 cups chicken broth

1/4-cup lime juice

1-finley chopped jalapeno

1-teaspoon EACH cumin, oregano, and coriander

1/2-teaspoon red pepper flakes

1-19 Oz can Mae Ploy coconut milk

1/2-cup- Monterey Jack cheese, shredded

DIRECTIONS:

1.   Heat oil in a skillet over medium-heat and when sizzling.

2.   Add onion, and sauté for 4-5 minutes.

3.   Then add garlic, jalapeno, and next 4 ingredients + broth.

4.   Cook for about 5 minutes.

5.   Pour the tomatoes into a food processor, blend until smooth.

6.   Add blended tomatoes, corn, and beans to the soup + coconut milk.

7.   Bring to a boil and then let simmer for 10-12 minutes.

8.   Stir in lime juice and remove from the heat.

9.   Top with cheese, cilantro and avocado.

ENJOY DAN:                    STAY STRONG LAUGHTER IS THE BEST MEDICINE!!