TACO SOUP
Source of Recipe
Detroit Free Press taste kitchen
Recipe Introduction
the soup can be topped
with shredded cheese and baked corn tortilla strips.
List of Ingredients
1 jar (48 ounces) great Northern beans
1 tablespoon olive oil
1 green bell pepper
1 medium sweet onion, peeled, chopped
2 garlic cloves, peeled, minced
1 can (28 ounces) stewed tomatoes
1 can (15 ounces) Rotel tomatoes
1 can (11 ounces) corn, drained
1 cup water
1 package (1 ounce) ranch dip mix (dry mix only)
1 package (1.25 ounces)taco seasoning mix
Garnish (optional)
3 corn tortillas, cut into strips
1 tablespoon olive oil
Favorite shredded cheese such as Mexican-style
Recipe
Drain the beans, reserving the liquid. Rinse the beans well under cold water
(this reduces the sodium amount by about one-third). Set the beans aside.
In a soup pot, heat the olive oil over medium heat. Add the green pepper and
onions and saute until the onions are slightly browned.
Add the garlic and saute 1 minute.
Add the stewed and diced tomatoes, corn, water, ranch dip mix and taco
seasoning. Bring the liquid just to a boil. Reduce the heat and stir in the
beans. If the mixture seems too thin, add some of the reserved bean liquid.
Simmer the soup for about 30 minutes.
Meanwhile, if you like, place the tortilla strips on a baking sheet with
sides and drizzle them with the olive oil. Bake them about 8 minutes or
until the strips are crisp. Remove them from the oven and serve them as a
garnish with the soup.
Makes about 10 cups.
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