I've made Taco Soups before but I don't think I've added pasta to it. This was a nice change. I cooked the pasta separately and kept it in a separate container so it wouldn't absorb all the broth from the soup. These are every day ingredients that you probably have in you pantry or freezer. As the weather starts to cool off again it's soup season! This is also ready in about 30 minutes making it a fast weeknight dinner.
- 1 sweet onion, diced (about 1 cup to 1 1/2)
- 1 heaping tablespoon minced garlic (I buy the stuff in a jar)
- 2 small jalapeno, diced (optional)
- 1 packet Taco Seasoning mix
- 1 cup corn, I used frozen
- 2 15-ounce cans black beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 1 4-ounce can diced green chilies
- 3 cups vegetable stock (you can use more if you want it soupier)
- 1 lime juiced
- 8 ounces uncooked macaroni
- Garnish: sliced scallions, chopped avocado, chopped cilantro, tortilla chips, lime wedges
Enjoy!!!
Looks good! I need to go to the grocery store for a couple of items but I have most of it in the pantry.
ReplyDeleteThanks for visiting my kitchen. I'm sure you'll enjoy this recipe. Come back and let me know what you thought after you've made it. Thanks again! Glo
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