Monday, September 8, 2008

Cheesy Mexican Tortilla Soup


My Aunt has been posting all sorts of wonderful vegetarian recipes on her blog, and she has inspired me. Couple that with Kevin's request that I fix more vegetarian meals, and the next thing you know, we had this wonderful vegetarian dish for dinner last night, along with bean burritos.

Cheesy Mexican Tortilla Soup

Directions:

Mix all the ingredients in a stock pot or crock pot. Cook until the vegetables are tender enough for your liking. (25 minutes on medium in stock pot on stove)

Top with grated cheese and crushed tortilla chips, and serve!

Ingredients:

1 can broth (I used chicken, but vegetable is what the recipe called for)
1 jar cheesy pasta sauce (cheddar)
1 can diced tomatoes
1 can diced green chiles
1 can black beans (drained)
1 16oz package frozen corn
1 sweet red pepper, chopped
1 zuccini, chopped
1/2 small red onion, chopped
1 tbsp minced garlic
1 package taco seasoning
salt

This is a fix it and forget it type of dish, and I couldn't just leave it alone, so I also added Italian seasoning, paprika, and onion powder with salt.

4 comments:

Our Blessed Journey... said...

just add a dolop of sour cream and it looks perfect! I can't wait to try this one!

Meg said...

Looks good!

Now you need to post a pic of the new china cabinet.

Emily said...

Doesn't adding chicken broth make it non-vegetarian?? ;)

Julie said...

Do you think that there is actually any real chicken in a can of chicken broth? I'm not so sure that there is!

Anyways, we're not trying to be strict vegetarians...Kevin just wants to eat less meat to loose a few calories in any given meal...and I didn't have any vegetable broth on hand.