Monday, January 18, 2010

Taco soup (OAMC)

This is a great Once-A-Month-Cooking recipe that you can double, triple, or quadruple very easily. For extra speed in preparation, you can use one of those 1.25 oz packages of taco seasoning and a can of prepared chili. Usually, I would prefer that these things be homemade, but sometimes for OAMC recipes, we’ll make an exception!

Even if you don’t get into OAMC, this is a great recipe to make ahead, either early in the day or even a couple of days ahead.

Taco Soup

2 – 15 oz cans chicken broth
15 oz can diced tomatoes
15 oz can black beans, drained and rinsed
15 oz can chili mix (or your own homemade)
15 oz can corn
5 – 6 green onions, sliced
1.25 oz package Taco seasoning (or a mixture of chili, cumin, oregano, cayenne, paprika, garlic, and salt)

Monterey jack cheese, shredded
Sour cream

Mix all the ingredients except for cheese and sour cream and bring to a boil. Reduce heat a simmer for 10 minutes. Can be frozen for later. To serve, thaw and heat, and serve with cheese sprinkled on top and a dollop of sour cream if desired. You know you want them both!

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