Jennifer Fuessel

Cell 306-529-8158 |

November's Featured Recipe

Anyone that knows me, knows I am pretty much obsessed with Mexican food. Nachos, fajitas, pico de gallo, guacamole, you name it, I LOVE MEXICAN FOOD! So, with the recent blast of cold weather, I thought it was the perfect time to share one of my go-to winter warm-ups, my "Muy Bueno" Mexican Corn Soup. I cannot over-state how simple and how yummy this is.  

-1 can refried beans
-1 can beef broth
-1 can kernel corn, undrained
-1 can kidney or black beans, rinsed and drained
-1 cup salsa (choose mild-hot based on how spicy you want the soup)
-simmer all the ingredients for 10 minutes
-top with corn chips, sour cream and tex mex cheese before serving.

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