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Mexican Hot Pot: Submitted by: Doug Bryce | Date Added: 20 Aug 2014
Listed in: Soups/Stews

2 teaspoons olive oil
1 teaspoon paprika
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeno chile pepper, seeded and minced
1 cup vegetable broth, low sodium
17 ounces whole kernel corn, frozen
3 medium tomatoes, chopped
20 ounces baking potatoes, peeled and diced
1 cup green beans, sliced 1" thick
8 1/2 ounces kidney beans, canned - rinsed and drained

Cooking Instructions

Heat oil in a large nonstick skillet over medium heat. Add paprika
and next 6 ingredients; saute 5 minutes or until onion is tender. Add broth, corn, tomatoes, and potatoes; reduce heat to low, and simmer, uncovered, 15 minutes, stirring occasionally.
Stir in green beans and kidney beans; simmer 5 minutes or until thoroughly heated. Serve.

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Mexican Hot Pot
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