Meatless Creamy Taco Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy to make. Garnish with crushed corn chips, cilantro and cheddar cheese. 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 juice, v-8 |
1 (15 ounce) can red kidney 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 light cream cheese, cubed |
crushed corn chips |
cilantro |
shredded cheddar cheese |
Directions:
1. In a large pot, heat oil. Saute onion and garlic for about 5-6 minutes or until soft.
2. Add the tomatoes w/ green chilies and vegetable juice. Bring to a boil.
3. Add the beans, corn, cumin, cayenne, sugar, pepper, and salt.
4. Reduce heat, cover and simmer for 20 minutes.
5. Remove from heat and stir in the cream cheese until melted.
6. Serve garnished with crushed corn chips and/or cheese and/or cilantro.
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