Mexican Soup

Mexican Soup
6 red bell peppers
3 pints cherry tomatoes
1-2 bunches cilantro (to taste)
1 small sweet onion
1/3 cup rice vinegar or (white vinegar)
Salt and pepper to taste
48 oz chicken broth
1 (aprox 5 oz) Spanish rice package mix (add rice and seasoning packet to the soup)
1 rotisserie chicken, meat shredded from bone
2 (4oz) can mild diced green chilies
1 (15oz) can kidney beans, drained and rinsed
2-3 Tbl chili powder
1-2 tsp red pepper
1 dozen corn tortillas
4 cups shredded cheddar cheese

Coarsely chop bell pepper, tomatoes, cilantro and onion in batches in a food processor. Pour batches as they are done into a large mixing bowl. Add vinegar and season with salt and pepper. (Take a break right now and enjoy this like a salsa. Grab a bag of chips and eat a little, be careful though – my family has been known to finish it as a salsa and then I had to open a can of soup for dinner!!! It’s SOOOO GOOD!)

Okay, back to the soup recipe! Pour the pepper and tomato mixture into a large soup pot. Add remaining ingredients except for the tortillas and cheddar cheese. Bring to a boil, reduce heat and simmer for aprox 10-15 minutes or until the rice is tender.

Pour into individual soup bowls and serve with corn tortillas (rip them right into your soup!) and sprinkle the top with some cheddar cheese.

Delicious! Serves 6-10, depending on how hungry you are!

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