Posted by: 4whateveritsworth | October 3, 2011

The Start of Soup Season: Tarascan Soup


 

The days may still be fairly warm, but there’s a definite chill in the air. By evening, it’s clearly feeling like fall, and time for a satisfying bowl of soup.

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) (optional)
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. Let me know what you think.

Until my next post, 4 whatever it’s worth…..

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Responses

  1. I have really enjoyied reading your well written article. It looks like you spend a lot of effort and time on your blog. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!

  2. Thanks, Elba! So nice to receive your positive feedback. I hope you’ll continue to read my posts. Let me know if you try some of the recipes.


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