Well, I may be “Grill Girl” but I still use my stove top from time to time just to make sure I remember how. This week we got hit by a tropical depression so the grilling conditions were less than ideal. However, it was the perfect time to be cozy inside and make this hearty taco soup.
Here’s a little secret you don’t have to tell your family so they will unsuspectingly enjoy this dish to the fullest: it is actually low fat, loaded in fiber and meat-free! I didn’t tell Scott that this dish was vegetarian until AFTER he had eaten 2 bowls with lots of moaning in the process. After he enjoyed it so much, he couldn’t complain about it being vegetarian!Print
- 3 cloves garlic, chopped
- 1 large onion, chopped
- 1 package taco seasoning mix
- 1 (15 oz) can vegetable or chicken broth
- 1 (15 oz) can black beans
- 1 (15 oz) can white beans (navy beans)
- 1 (16 oz) can fat-free refried beans
- 2 cups whole kernel corn
- 1 (10 oz) can Rotel tomatoes (I used the chili-lime version)
- 1 (15 0z) can diced tomatoes
- 2–3 tablespoon cilantro, chopped
- 1/2 can lime beer
- 1 small container of fat free sour cream
- 2 tablespoons of lime juice
- Sea salt and fresh ground pepper, to taste
- Grated mexican cheese- (cheddar, pepper jack, etc) for garnish
Saute onions in a large pot. Add chopped garlic, let it soften but not burn. Next, add both cans of tomatoes and the refried beans and stir together. Then add all the other canned ingredients- do not drain the beans but please make sure to drain the corn if used from a can.
Add the taco mix, half the can of beer and lime juice. Add 2 of the three tablespoons of cilantro. Cover and simmer for an hour.
For the garnish- mix 1/3 cup of sour cream with one tablespoon cilantro and a squeeze of lime juice and a dash or sea salt. When serving, add on top with cheese and fritos. Your family will love it and they will have seconds!