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).