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
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.