A Favorite Mexican Soup

From the kitchen of Katherine J. T. Humphrey

At All Western Evergreen Nursery & Christmas Tree Farm
1968 to the present
Springwater, NY

8-12 servings
Prep time: 10 minutes
Cooking time:  10 to 20 minutes

2 (15 ½ oz.) cans Red Kidney Beans (any kind of Beans you have on hand), undrained (no salt added preferred)
1 (8 oz.) can Tomato Sauce (no salt added preferred)
1 jar (16 ounces) thick and chunky Original Salsa, medium or hot
1 can (14 ½ oz.) whole kernel Corn or Hominy, undrained or 1 ½ cups cooked brown or white Rice or Barley (can be cooked and frozen ahead in 1 ½ cup portions)
2 cups diced cooked Meat (cooked and frozen ahead in 1 or 2 cup portions) – Chicken or Turkey or ground Beef or ground Turkey or fresh or frozen Tilapia fillets or cubed Ham (optional)
1 to 2 cups Chicken Broth (home-made or 14 ½ oz. can) or Water
1 large diced or sliced Zucchini or 2 grated or sliced Carrots or 8 oz. package fresh or frozen chopped Spinach, or any favorite Vegetable
8-12 Corn Tortillas, broken up into bite-size pieces
Garnish with grated Cheese (optional) (vary the kinds of cheese) or with diced fresh Avocadoes and/or baked Corn Chips (make your own by slicing Tortillas into strips and baking until crisp in a warm oven)

Put desired ingredients into a large microwave safe casserole, cover and heat to boiling or until the vegetables are cooked, 10 to 20 minutes in the microwave on High power, stirring half way through.  You can also put all the ingredients you desire in a Dutch oven or large sauce pot and heat to boiling and simmer until done on top the range.  Keep warm until ready to serve or serve immediately.  Garnish if desired. Refrigerate any leftovers promptly.  This soup freezes well.  Use within 3 months for best quality.