Monday, June 24, 2013

Garbanzo Taco Soup

From the Kitchen of Gina Whitman

This is a fast and easy recipe, is crowd pleaser, and a wonderful way to use garbanzos

1 lb hamburger or chicken, browned and crumbled
1 can corn (or about 12-14 oz. frozen)
1 can Mexican spiced tomatoes
1 can sliced olives
1 onion chopped
1 can garbanzos (or about 12-14 oz, cooked)
1 pkg. taco seasoning

Drain liquid off the canned items.  Rinse.  Dump everything into the crockpot and simmer all day.  Serve with sour cream, cilantro and tortilla strips.  Yumm!

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