Photo by: Kristi Rimkus
Spicy Seafood Pico De Gallo Soup
Food Ingredients:
10 ounces cod, cut into bite sized pieces 15 ounces Organic Tri-Bean Blend, rinsed and drained 32 ounces low fat chicken broth 1 cup black beans, rinsed and drained 1 cup low fat refried beans 16 ounces Pico de gallo 1/2 tablespoon jalapeno pepper , finely chopped 1/2 tablespoon chili powder 1 lime juiced
Recipe preparation:
1 Combine all ingredients EXCEPT cod in a dutch oven and bring to a bowl. Reduce heat and simmer for 30 minutes until vegetables are tender. 2 Add cod and cook another 5 minutes until fish is cooked.
Recipe source: Foodista recipe
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