Tarascan Soup

Name: Tarascan Soup
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)

12 ingredients

1 steps

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; saute 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.