This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Tex-Mex Mini Ravioli Soup
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- #90787
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 teaspoon vegetable oil
1 large onion (chopped)
2 cans (14.5 ounce size) fat-free chicken broth
1 cup bottled salsa, mild or hot
1 cup frozen corn kernels
1 package (9 ounce size) refrigerated cheese mini ravioli
1 can (15 ounce size) black beans
reduced-fat sour cream, optional garnish
directions
In a 4 1/2-quart Dutch oven or soup pot, heat the oil over medium heat.
Peel and coarsely chop the onion, adding it to the pot as you chop. Stir and cook until the onion starts to soften, about 2 minutes.
Add the chicken broth, salsa, corn and ravioli to the pot. Raise the heat to high, and bring the soup to a boil.
Meanwhile, rinse and drain the beans, and add them to the pot. Cook the soup for 5 minutes at a moderate boil, until the ravioli is cooked through and tender. Remove the pot from the heat, and let the soup rest for 5 minutes.
Ladle the soup into individual serving bowls, and top each serving with a little sour cream, if desired.
added by
caviar
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 2, 2011
Very tasty, extremely fast and easy to make great for beginers and for quick meals. The whole family loved this recipe!