It's been cold and rainy the past few days so I think a nice soup is in order. The kids love this soup! They like to crush chips into the bottom of the bowl, layer on pepper jack cheese, then ladle the hot soup over everything. The cheese gets gooey and the chips lend a nice flavor to the soup. It's easy to make a double batch of this soup (and economical, too!) to freeze for a quick lunch or dinner another day.
This week's Meatless Friday meal is:
This week's Meatless Friday meal is:
Taco Soup
1 onion, chopped
1 pkg Taco Seasoning Mix (or to avoid all that MSG, make your own: 2TBS Chili powder, 1TBS Cumin, 2TSP oregano, salt to taste)
1 (28 oz) can diced tomatoes
2 (15 oz) cans black beans or pinto beans
1 (15 oz) can corn, or 1 1/2 cups frozen corn
1 small can of green chilies
2 cups vegetable stock
Your choice of toppings:
Tortilla chips
Fresh cilantro
Sour cream
Shredded cheese
Avocado
Fresh chopped tomatoes
Chopped green onions or red onions
Jalapenos
I usually toss the soup ingredients into the crock pot and let cook for about 3-4 hours. If you don't use the crock pot method then cook the chopped onion in 2TBS. of olive oil until tender then combine the rest of the ingredients and cook until heated through.
1 pkg Taco Seasoning Mix (or to avoid all that MSG, make your own: 2TBS Chili powder, 1TBS Cumin, 2TSP oregano, salt to taste)
1 (28 oz) can diced tomatoes
2 (15 oz) cans black beans or pinto beans
1 (15 oz) can corn, or 1 1/2 cups frozen corn
1 small can of green chilies
2 cups vegetable stock
Your choice of toppings:
Tortilla chips
Fresh cilantro
Sour cream
Shredded cheese
Avocado
Fresh chopped tomatoes
Chopped green onions or red onions
Jalapenos
I usually toss the soup ingredients into the crock pot and let cook for about 3-4 hours. If you don't use the crock pot method then cook the chopped onion in 2TBS. of olive oil until tender then combine the rest of the ingredients and cook until heated through.
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