SANTA FE TOMATO CHOWDER

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Owner/Copyright: 2002 PIL

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Servings: 4 servings

Prep Time: 10

Cook Time: 20

INGREDIENTS:

1 tbsp. butter or margarine

2 tsp. minced garlic

4 ripe tomatoes, chopped

1 (15 oz.) can tomato sauce

1 cup frozen corn kernels

1/4 cup chopped fresh cilantro

1 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce

1/2 tsp. chili powder

1 ripe avocado, peeled and chopped

1 cup shredded Monterey Jack cheese

1 1/3 cups (2.8 oz.) FRENCH'S® Cheddar French Fried Onions or FRENCH'S® French Fried Onions

DIRECTIONS:

Melt butter in large saucepan; sauté garlic for 1 minute. Add tomatoes and cook 5 minutes. Stir in 1 cup water, tomato sauce, corn, cilantro, Frank's RedHot Sauce and chili powder.

Bring to a boil. Reduce heat; simmer 10 minutes. Spoon soup into bowls, sprinkle with avocado, cheese and French Fried Onions.

TIPS:

Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!

Reviewed on 02/28/2012

I am not much of a soup fan, but after trying this I make it all the time now. Its a simple recipe and it tastes great. Sometimes I add kidney beans and cubed beef to make a chili soup. I also recommend adding some salt and pepper.