Sunday, September 7, 2008

Taco Soup

Sunday night and we'd had a big day and just wanted to fix something quick, we were in the mood for Mexican.

Our newspaper has a feature in Wednesdays paper that includes restaurant recipes that people write and ask for. This recipe is from The Grapevine Pantry, a wonderful cafe with the best desserts in the world!!

I'd saved this soup recipe thinking it was low calorie. Each two cup serving will be about 248 calories, add for toppings you use. Chicken could easily be added if you wanted to. We topped our soup with light sour cream and served light Tostitos...guacamole would be good too. It was a bit salty, guess you could use low sodium products. Nevertheless, it's very good and it takes about 5 minutes to make!

Grapevine Pantry's taco soup
For the soup:
1 15-ounce can black beans, undrained·

1 15-ounce can whole kernel corn, undrained·

15-ounce can tomato sauce·

15-ounce can diced tomatoes, undrained·

1 4-ounce can diced green chilis, undrained·

1 envelope El Paso brand taco seasoning· ( I used Chi-Chi's)

1-ounce envelope Hidden Valley ranch dressing mix· ( I used Fiesta Recipe Hidden Valley)
1½ cups water

For garnishing:· Tortilla chips· Sour cream· Guacamole

In a soup pot, mix all ingredients and simmer until heated through, 10 to 15 minutes. Garnish with tortilla chips, sour cream and guacamole.
Serves 4.

1 comment:

Nana Trish is Living the Dream said...

This looks yummy. I love anything with sour cream. Actually I need to just tape the sour cream cartons on my hips. That's where it will end up anyway. Soup is such a comforting food. It reminds me of my mother and cold Indiana days walking home from school to eat lunch.