Creamy Taco Soup
Easy to make. Garnish with crushed corn chips, cilantro and sliced Avocado.
SERVES 4 -6
Ingredients:
1 tablespoon olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes with green chilies
2 cups vegetable tomato juice, V-8
1 (15 ounce) can red kidney beans or pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1-2 teaspoon ground cumin
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
3 ounces Tofutti Better Than Cream Cheese
crushed corn chips
cilantro
Avocado
Directions:
In a large pot, heat oil. Saute onion and garlic for about 5-6 minutes or until soft.
Add the tomatoes w/ green chilies and vegetable juice. Bring to a boil.
Add the beans, corn, cumin, cayenne, sugar, pepper, and salt.
Reduce heat, cover and simmer for 20 minutes.
Remove from heat and stir in the cream cheese until melted.
Serve garnished with crushed corn chips and/or cheese and/or cilantro.
© 2008 Recipezaar
Author
Topic: Creamy Taco Soup (Read 2665 times)
