Tarascan Soup

Photo by Lisa M.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    tablespoon olive oil

  • 1

    cup chopped onion

  • 4

    large garlic cloves, minced

  • 1

    (28-ounce) can diced tomatoes, undrained

  • 2

    (15-ounce) cans pinto beans, undrained

  • 2

    teaspoons chili powder

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon hot sauce

  • 1/4

    teaspoon salt

  • 1

    (16-ounce) can fat-free, less-sodium chicken broth

  • 1

    cup (4 ounces) shredded reduced-fat Monterey Jack cheese

  • 16

    baked tortilla chips, crushed (about 1 cup)

Directions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in tomatoes; cook 5 minutes. Place beans in a blender or food processor; process until smooth. Add beans, chili powder, cumin, hot sauce, salt, and broth to pan; bring to a boil. Reduce heat to medium-low; cook 18 minutes. Serve with cheese and chips.

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