Top Eight Free: Your Guide to Allergy-Free Eating

This is the first soup my daughter ever ate.  Her allergies caused her to have a texture aversion to any food she considered “wet.”  At 2 ½, she tried this soup, loved it, and asked for it at every meal for several days.  I was amazed and pleased, since it is simple to throw together for lunch or a dinner when you’ve run out of time to cook, but also nutritious. 

This recipe was given to me by a friend.  Despite the name, there are no tacos in the soup.  Serve tortilla chips on the side or crumbled on top.

1 tablespoon canola oil

1 onion, finely chopped

2 cloves garlic, minced

1 Tablespoon chili powder

1 teaspoon cumin

1 teaspoon dried oregano

3 cups chicken or vegetable broth

1 box Pomi diced tomatoes

1 can safe low fat refried beans

Garnish:

Tortilla chips

Finely chopped fresh cilanto

Cooked rice (optional)

In a medium saucepan, sauté onion until translucent and soft, about three minutes.  Add garlic and sauté for another minute.  Add remaining ingredients except for rice and tortilla chips and bring to a boil.  Reduce heat, simmer for 15 minutes.  Ladle over rice or serve on its own with tortilla chips and chopped fresh cilantro for garnish.