missyinacage
Member
28 oz can Crushed Tomatoes
14 oz Can Rotel
1 Medium Onion, Chopped
1 head of Garlic, Chopped (if you don't like garlic use less)
1 29oz can Pinto Beans, Drained and Rinsed
3 C Vegetable Broth
1 t, Salt
1 t. Mexican Oregano (regular is fine if that's what you have on hand)
1 t. Cumin
1 t. Smoked Paprika
3 or 4 corn tortillas, torn into smaller pieces
1 T oil
Cook Onion, Garlic and Tortillas in oil until onion is translucent. Add in both cans of Tomatoes & Salt and bring to a boil. Lower to a simmer and add broth, beans and spices. Simmer for at least 20 minutes to allow the flavors to meld.
I used my immersion blender to puree it, and really liked the texture (plus then it was full liquid.)
Great toppings: Hot sauce, sour cream, Cotilla cheese, cilantro, tortilla strips
14 oz Can Rotel
1 Medium Onion, Chopped
1 head of Garlic, Chopped (if you don't like garlic use less)
1 29oz can Pinto Beans, Drained and Rinsed
3 C Vegetable Broth
1 t, Salt
1 t. Mexican Oregano (regular is fine if that's what you have on hand)
1 t. Cumin
1 t. Smoked Paprika
3 or 4 corn tortillas, torn into smaller pieces
1 T oil
Cook Onion, Garlic and Tortillas in oil until onion is translucent. Add in both cans of Tomatoes & Salt and bring to a boil. Lower to a simmer and add broth, beans and spices. Simmer for at least 20 minutes to allow the flavors to meld.
I used my immersion blender to puree it, and really liked the texture (plus then it was full liquid.)
Great toppings: Hot sauce, sour cream, Cotilla cheese, cilantro, tortilla strips