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An easy taco soup recipe that is ready in 10 minutes and packed with southwest flavor. At less than $1.50 a serving, you can't beat this healthy, budget meal!
Ingredients
2 cans Great Northern Beans — (14-ounce cans) rinsed and drained
1 can diced tomatoes in their juices — (28 ounces)
1 can Mexican-style corn — (14 ounces) drained
1 cup water
2 tablespoons chili powder
2 teaspoons dried parsley flakes
2 teaspoons ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon ground pepper
Toppings: Crushed tortilla chips — freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado
Instructions
Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine. Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
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