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Mexican Vegetable Chowder

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“If you see them in your market...three 10oz cans of diced tomatoes and green chiles can be substituted for the 28oz can of tomatoes and the 4oz can of green chiles. Use unsalted or reduced sodium chicken broth if you are using the salt in the recipe.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan or dutch oven, cook the onion in the olive oil until the onion is soft, about 5 minutes.
  2. Add the garlic and cook until soft and fragrant, 1 to 2 minutes.
  3. Add the tomatoes, chiles, zucchini, chayote, celery, carrots, corn, marjoram, bay leaf, chicken broth, salt and pepper.
  4. Bring to boil, reduce heat and simmer about 10 minutes, or until the veggies are just tender.

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