Sopa De Mexico (Me-he-co)!! ya gotta say it right!

Here it is Hillary-I'm pretty sure this is the one I made at the recipe exchange. I have a few more like this that I love- I'll post them later :o)

Ingredients

In a large pot, saute until tender-
1 tsp. olive oil
1 medium onion, chopped
1 clove garlic, minced

Add:
1 can Mild Rotel tomatoes
1 can black beans - don't drain
2 small cans sweet corn - don't drain
1 can red beans - drained
2 small cans tomato sauce
1 can diced tomatoes
1 cup chicken broth
1 soup can of water - if needed
1 can of chicken or 2 chicken breast cooked and shredded

Heat and serve - with a dollop of sour cream, guacamole, cilantro, and crushed tortilla chips-YUM-O!

Aimee's Chocolate Chip Pumpkin Bread

It's finally chilly outside- perfect weather for pumpkin bread. I once again tweaked the recipe so I can devour even more!

Preheat oven to 350 degrees

Ingredients

5 eggs
3 cups sugar - I used 2 1/2 cups
2 1/2 cups pumpkin
2 cups oil - I used 1 1/2 cups I'll experiment with even less, later..
4 1/2 cups flour
1 1/2 tsp. salt
1 1/2 tsp. soda
4 1/2 tsp. cinnamon
1 1/2 t nutmeg
1 1/2 t ground cloves
1 tsp. ginger
1 1/4 cups semi-sweet chocolate chips
1/2 cup pecans - optional

Grease 3 - 8" bread pans.
In large bowl cream eggs and sugar. Add oil and pumpkin until combined.
In a med. bowl whisk together dry ingredients. Add to creamed mixture until combined and fold in the choco chips.
Bake for 50 - 60 minutes.