Wednesday, January 5, 2011

Creamy Taco Soup

Go to fullsize imageI don't know what it is but I really do love soup!  There isn't really anything to soup -- but oh boy, it's good!  I pretty much like all kinds of soup, but sometimes I feel a little cheated on the "brothy" ones.  You know, you do a lot of slurpin' but sometimes there isn't a ton of substance!  Truly, I love the creamy ones but I try to steer clear of those.  Because, while they're delicious, they are usually full of yummy cream or butter or both!

This creamy soup, would make a dietitian happy because the creaminess comes from protein and not cream!  So my thought to ponder, is it really creamy?  We can discuss that later!  This recipe is simple and adjustable.

Creamy Taco Soup

1/2 onion, chopped
4-5 cloves garlic, chopped
1 TBSP olive oil
1 can refried beans
1 can diced tomatoes
1 package taco seasoning (or about 1/4 cup if it's homemade)
1 can corn, drained

Add ins:

canned beans (kidney, black, or your favorite) drained
green chilies
ground beef, cooked
chopped carrots, sauteed
chopped chicken, cooked
your imagination

Heat olive oil in large pan.  Add onions and garlic and heat just a bit but keeping them crunchy.  Add the tomatoes, seasoning, refried beans (I always use the fat-free ones), corn, and any other ingredients you're adding in.  Stir until the refried beans are creamy and smooth.  Heat thoroughly.

Serve with grated cheese, corn chips, sour cream, and salsa.

This is so easy and throws together in a snap . . .and don't we love that!

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