I can’t believe it has been so long since I posted here. Life really got in the way. I was a total failure at keeping up with my meal planning and blogging. Oh I cooked some here and there, and I have lots of recipes to post with many successes and a few failures. All in all though, I let my schedule dictate our meal plan and not the other way around. A lot of our fall activities are over, and I am actually getting to go straight home from work these days, so we are able to eat more meals at home.
It is soup weather off and on here in Mississippi – I say off and on because Thanksgiving Day we were in short sleeves and then 2 days later were in winter coats and thermals and then last night parts of the state were under a tornado warning!! For those days that it is cold and soup is what hits the spot, I like to keep these ingredients on hand
Easy Mexican Soup
1 can diced tomatoes
1 can Rotel tomatoes (hotness of your choice)
1 can whole kernel corn
1 can chili with beans
1 can chili without beans
1 can tamales
Cut up the tamales into bite-sized pieces. Dump all the ingredients into your soup pot and warm over medium heat until the contents are hot all the way through. I like to serve with shredded cheese and either Fritos or cornbread muffins. When I am making if for my family, I use 2 cans of diced tomatoes and leave out the Rotel because my kids prefer it without the spice. And for those of you who don’t like beans, just use 2 cans of chili without. This is an easy crowd pleaser and it always hits the spot.