Things You'll Need:
- 1 family size can condensed tomato soup
- <br>1 (14 to 15) ounce can of diced tomatoes
- <br>1 (14 to 15) ounce can of creamed corn
- <br>1 (14 to 15) ounce can of refried beans
- <br>1 small can of chopped Mexican peppers
- <br>1 small green bell pepper
- <br>1 small onion
- <br>1 tablespoon minced garlic
- <br>2 tablespoons of oil
- <br>1 tablespoon chile powder
- <br>2 cups of shredded cheddar cheese
- <br>Sour cream
- <br>Fresh cilantro
- <br>Blue corn chips
-
Step 1
Reconstitute the condensed tomato soup by emptying the contents of the can into a soup pot. Fill the empty can with water and add it to the pot along with the can of diced tomatoes including the liquid. Bring the soup to a boil and then reduce the heat to a simmer while you get the other ingredients prepared.
-
Step 2
Peel and chop the onion. Chop the green bell pepper and discard the seeds. Saute the onions with the pepper and the garlic in a small frying pan in the hot oil. Then add the cooked vegetables to the soup. Stir and allow it to continue to simmer.
-
Step 3
Add the can of chopped Mexican chile peppers, the can of creamed corn, and the can of refried beans. Stir and continue to let the soup simmer on a very low heat. The addition of the refried beans makes it very important that you continue to stir the pot so that the beans do not stick to the bottom or burn. Stir in the chile powder.
-
Step 4
Mix in the shredded cheese about ten minutes before you are ready to serve the taco soup. Keep stirring and do not let the soup boil after the addition of the cheese or it will separate.
-
Step 5
Ladle the taco soup into large bowls. Garnish with one tablespoon of sour cream, a sprig of fresh cilantro and a few blue corn chips for a great meal. Serve with warmed and buttered flour tortillas and a green salad.
