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Tarascan Soup

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Rate this recipe 4.8/5 (8 Votes)
Tarascan Soup 1 Picture

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)

Details

Adapted from myrecipes.com

Preparation

Step 1

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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