Pesto
½ cup cilantro
1 cup Spinach, Kale or any dark leafy green
1 lime, juiced
2 green onions roughly chopped
1 jalapeno pepper chopped (remove seeds if you don’t like heat)
Soup
1 cup chopped green bell pepper
½ cup red onion chopped
1 tsp. ground cumin
3-4 cloves garlic
1 can pinto beans, rinsed and drained
1 can fire roasted tomatoes with juice
1 cup frozen corn
1 can green chilies undrained
4 cups chicken or vegetable broth
2 cups pulled or chopped chicken or vegan substitute
1/12 cups cooked brown rice (any kind)
1-2 tsp. hot sauce or to taste (optional)
Put all your pesto ingredients in your food processor and process until everything is finely chopped. Mix with cooked rice. Sauté the green pepper, onion and garlic until soft. Add cumin and cook about a minute. Add frozen corn, fire roasted tomatoes, beans, chilies, pesto, chicken, rice and broth. Bring to a boil then turn heat to low and simmer for about 5 minutes. Add hot sauce if using.
