Taco soup with tortilla chips

It was a cold Saturday afternoon and I wanted to eat something hot and spicy. I was browsing through  www.foodnetwork.com looking for comfort food and  came across something that instantly appealed to me and I fell in love with the dish. Very simple and requires very little preparation time.

Here is the link to the original recipe : Taco soup

The original recipe calls for ground beef but here is my vegetarian version of the taco soup.

Serving size: 4


Red kidney beans – 1 can (16oz)

Pinto beans- 2 cans (16oz per can)

Sweet corn – 1 can (16oz)

Diced tomato- 1 can (16oz)

Onion- 2 large

Garlic – 3-4 pods

Green chili – 4-6 long ones

Taco seasoning – one pack (1.25oz) (McCormick)

Ranch dressing – 2 tablespoon

Spring onion- garnishing

Sour cream – optional

1.In a stockpot add a tablespoon of oil and toss chopped onion and sauté it till it turns translucent. (If you want to add meat then beef would be suitable)

2.Add chopped garlic, diced tomatoes and slit green chilies.

3.Saute it for a couple of minutes and then add taco seasoning.

4.Cook it for a few minutes and then add the beans and corn.

5.Let it cook for an hour on the stove. This allows the beans to soak up nicely.

6.Garnish it with chopped spring onion and serve with sour cream (optional).


3 Comments Add yours

  1. haritha says:

    love it! Amma and i
    plan on trying it today. Xoxo

  2. Sonia B says:

    wonderful new blog Surabi!! I will be checking it to cook many new recipes as you bring them out!!! Ladles up!!!

  3. Harita,awesome.try it and let me know how it turned out.
    Sonia, thanks so much.you should send me some of your recipes with pics and i can out it up here 🙂

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