This Recipe is a Keeper

While you are busy completing your fall semester and shopping for the holidays, time continues to be at a premium. This recipe for a Mexican soup requires little effort, packs a powerful nutritious punch and it could not be easier to make. It will soon become a favorite of yours. True comfort food!

Tarascan Soup

1 T. olive oil (or less)
1 c. chopped onion
4 large garlic cloves, minced (I used 6)
1 28 ounce can diced tomatoes, undrained
2 15 ounce cans pinto beans, undrained
2 t. chili powder (I added more)
1 t. ground cumin
1/2 t. hot sauce (I added more)
1/4 t. salt (I omitted - - not necessary)
1 14 ounce can fat free, lower sodium chicken broth
1 cup (4 ounces) shredded reduced fat Monterey Jack (or cheddar or other similar) cheese
16 (baked) tortilla chips, crushed (about 1 cup)

Heat the oil in a large pot on medium heat. Add onion and garlic and sauté until soft, a couple of minutes. Then add tomatoes (undrained). Place beans (undrained) in a food processor or blender until smooth and add to the pot, stirring to incorporate. Add chili powder, cumin, hot sauce, and chicken broth and bring to a boil, stirring occasionally to avoid sticking to the bottom of the pot. Lower the heat and continue to cook another 15 minutes. Serve and sprinkle with cheese and chips. Serves 8.

Notes: This recipe is even better the next day when all the flavors meld together. I added extra garlic, chili powder and hot sauce. I omitted the additional salt. You can crush the chips or dip large ones into the soup. This would also make a nice dip if served cold (great idea, Dan!).

The recipe for this soup is a keeper. (And, yes, Mary and Kate, even your other roommate, who will remain nameless, loved this one!) Make it for your roommates or family and you will soon be preparing another batch…..or 2 …..or……! Let me know what you think.