Taco Soup

This soup is hearty, healthy, and tastes just like a taco in a bowl.  The best part about it is, it's super easy to make!  You can make it either vegan using veggie broth and sans cheese, or vegetarian with cheese.  This recipe serves 6.

Ingredients

2 15 oz. cans pinto beans, drained and rinsed
2 15 oz. cans diced tomatoes
1 7 oz. cans diced chilies
1 medium onion, chopped
4 cups water or broth (chicken or vegetable)
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. ground cumin
1 tsp. paprika
1 Tbsp. dried cilantro
1 Tbsp. Mexican oregano
Salt and pepper to taste

For garnish:

6 corn tortillas, sliced into strips (or a bag of tortilla chips)
shredded cheddar cheese (or any of your choice)

shredded cabbage
chopped green onions
sour cream
hot sauce

Directions

In a Dutch oven heat 2 tablespoons canola oil over medium heat.  Add the onions and saute until soft.  Stir in all the rest of the ingredients except for the tortillas.

Bring to a boil, and then reduce to a simmer.  Allow to simmer for 15-20 minutes.

While the soup is simmering, heat about a cup of canola oil in a small skillet, over medium heat.  You can test when the oil is ready by using one tortilla strip.  If you place the strip in the oil and it sizzles and bubbles immediately, the oil is ready.  Place the strips for one whole tortilla in at a time.  When they are slightly brown and firm when touched with tongs, then you can remove them and place on paper towels.  Sprinkle them with salt immediately.  Continue to fry the remaining tortilla strips.

 To serve the soup, ladel one spoonful of soup in a bowl, and top with your desired garnishes.