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5

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  • on June 22, 2011

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    Delicious, not too spicy for me but enough for my husband, who loves Tex-Mex. Our grocery stores carry Mexican ingredients, so I substituted 4oz (half a tube) Mexican chorizo, one jalapeno in place of the red chile, and half a 4 oz jar of sliced pimientos, drained and chopped. I also added the kernels from one ear of corn, since it's in season right now.

    I was using up leftovers, so I made the soup with half a rotisserie chicken instead of poaching from scratch, and used plain leftover white rice with parsley stirred in. I'll definitely make this soup again!

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