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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe came from a fantastic Mexican restaurant in Santa Barbara, California. The soup is named after the Tarascan region of Mexico. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
4 large garlic cloves, minced |
1 (28-ounce) can diced tomatoes, undrained |
2 (15-ounce) cans pinto beans, undrained |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon hot sauce |
1/4 teaspoon salt |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese |
16 baked tortilla chips, crushed (about 1 cup) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in tomatoes; cook 5 minutes. Place beans in a blender or food processor; process until smooth. Add beans, chili powder, cumin, hot sauce, salt, and broth to pan; bring to a boil. Reduce heat to medium-low; cook 18 minutes. Serve with cheese and chips.
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