I must admit, I make a mean tortilla soup.
Yumm... I like to make large pots and eat it for days.
It could easily be turned into a vegetarian chili.
It's one of those staples that I always turn to because its
a. delicious
b. quick and easy
c. cheap
Ill tell you how I make it, but it's never the same.
I don't have exact measurements. Im not Martha Stewart. Although I wish I were.
Just kidding. I don't.
Ingredients:
Garbanzo beans- 1 can
Pinto beans- 1 can
Black beans- 1 can
Diced tomatos- 1 can
Veggie broth (or chicken)- about 1/2 cup
Corn- 1 small can OR small bag of frozen
Garlic- 3-4 cloves
Red onion-1 medium
Cayenne pepper- 1/4 teaspoon
Cumin- 1/4 teaspoon
Directions:
-In large pot sprinkle tablespoon of olive oil and sautee the garlic and onion until fragrant over medium heat and add spices.
-Add remaining ingredients at a low boil for a couple minutes while stirring.
-Reduce heat and cover while letting it simmer for about 15 minutes, or until you can't wait any longer!
-Crunch up tortilla chips and sprinkle them over serving with a dollop of daisy (sour cream, duh).
Wow, easy, right?
Sometimes I add a rotisserie chicken, but Im trying to cut out meat as much as I can.
Im sure a slow cookin' would make this real good.
