Wednesday, December 19, 2012

Easy Taco Soup

I made some pretty delicious soup last night. I would include a picture, but frankly, it's not exactly beautiful-looking. I used tomatillos and a jalapeno because I didn't have any green enchilada sauce in my possession, but if you have green enchilada sauce, by all means use it. That makes it even easier.

I'm afraid I don't generally measure seasonings that I add, unless I'm adding a fairly large amount like in my black bean burgers recipe. But I think you can figure it out and adjust things according to your desires.

Easy Taco Soup
Adapted from high heels and grills

1 (15 oz.) can black beans, drained (and rinsed if you are so inclined)
1 (15 oz.) can pinto beans, drained (and rinsed if you are so inclined)
1 (10 oz.) can Rotel (diced tomatoes and green chilies)
1 (16 oz.) can refried beans
1 (10 oz.) can green enchilada sauce (or 2-6 tomatillos and half a jalapeno)
1 (14 oz.) can chicken broth
Seasonings: chili powder, garlic powder, cumin, onion powder, cayenne pepper

Mix all ingredients together in a large pot. If using tomatillos and jalapeno, puree in a food processor and add to pot. Add seasonings according to preference. Heat until warm, stirring occasionally. Serve and enjoy!

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