Spicy Seafood Pico De Gallo Soup

Ingredients

10 ounces cod, cut into bite sized pieces

15 ounces Organic Tri-Bean Blend, rinsed and drained

1 cup black beans, rinsed and drained

1/2 tablespoon jalapeno pepper , finely chopped

1/2 tablespoon chili powder

1 lime juiced

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.

Add cod and cook another 5 minutes until fish is cooked.

Leftover Pico de gallo, refried beans, black beans, jalapeno and lime make a perfect base for this seafood soup.

Just add big chunks of cod, or any white fish you have on hand, and you'll have a spicy Mexican soup in no time.

Saturday, April 10, 2010 - 7:47am