Saturday, March 10, 2007

Easy Taco Soup

We make this whenever I don't have time to make anything from scratch. It's so fun and easy! And it makes GREAT leftovers (especially for lunches at work).

1 can kidney beans
1 can garbanzo beans
1 can refried beans
1 can whole corn (I use Frozen Corn)
1 can diced tomatoes (with chilies is good)
1/2 cup salsa
1/2 bunch of chopped cilantro or parsley (or both)
onion powder to taste
cayenne pepper to taste
chili powder to taste
cumin powder to taste

*All of these ingredients are absolutely necessary or it tastes weird...

Heat all canned ingredients (DO NOT DRAIN) in a large pot on medium. Add spices as desired. Serves 6. If you'd like to serve one or two more, add a can of black beans and another of refried if it needs to be thickened.

Serve hot in bowls with tortilla chips, grated cheddar cheese, and sour cream (if you put it in a baggie and cut a tiny whole in the corner, you can squirt the sour cream on top of the soup in a fun design). Garnish with a sprig of parsley or cilantro.

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