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My version of Taco Soup

What you need: 

1 can (15 ounces) corn
1 can (15 ounces) black beans
1 can (15 ounces) red beans
1 can (15 ounces) pinto beans
2 cans (10 ounces each) diced tomatoes and chilies (I use Rotel)
1 can (15 ounces) diced tomatoes

What you do: 

Open the cans and put them all in a pot, let them simmer until warm, and you will not believe how good it is.
You can put in meatless grounds, you can thicken the soupy broth and make it more like chili. We eat it just the way it is over brown rice or with blue tortillas, it is just so good. I'm about to make some cornbread muffins to go with our left overs. It is a staple in our fridge. Enjoy!
Source of recipe: I was given this recipe by my mother in law which originally called for ground meat or turkey and a packet each of ranch dip and taco seasoning. I first cut out the meat, (obviously) and then the MSG and sodium laden powders. It is honestly better than the original, and so pure.

Preparation Time: 
10 minutes, Cooking time: 20-25 min
Cooking Time: 
20-25 min
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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