OK-you are going to love this -TACO Soup. It is the easiest thing I have ever made and we love it. It is good with sour cream, cheese and dip chips with it. Or on a baked potato and even in a bread bowl. We have started a tradition-living in Brrrrrr cold country for Christmas to have it on Christmas or New Year's Eve. Yummmmm You will have to tell me if you like it. Crock pot stuff is the best. 16 oz. can chili beans 16 oz. kidney beans 16 oz. can black beans 8 oz. can tomato sauce 15 oz. can diced stewed tomatoes 16 oz. can whole corn 16 oz. creamed corn pkg. taco seasoning 1 Tbsp. chili powder 1 lb. ground beef 1 onion, chopped 1 sm. can chopped green chilies
Do not drain any of the canned foods. Add all ingredients to a crock pot and add taco seasoning to the soup. Brown the ground beef in a pan with the chopped onion and add this combination to the crock pot. Simmer for at least a couple of hours. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla strips (cooked in frying pan with olive oil and grated parmesan cheese). Another idea: Eat with large Fritos chips.
I substitute the tomotoes and chilies with a can of Rotel. I have even put it in the chopper cuz the kids don't like chunks of tomatoes no matter how small. I also make homemade tortilla strips and fry 'em up in pan-that really makes it tasty. Just use corn tortillas, cut them up into strips and then fry for a short time and cover 'em in salt. All the healthy stuff!!!! Enjoy.....
6 Tbsp. butter 1 medium onion, chopped 3 Tbsp. flour 2 tsp. salt 1 tsp. pepper 6 c. chicken broth 1 lb. mushrooms, sliced 3/4 c. sliced celery 3/4 c. chopped carrots 2 c. quartered baby red potatoes 1 c. chopped yellow squash 1 1/2 c. frozen corn kernels, thawed 2 tsp. thyme 2 c. light cream 3/4 c. grated Parmesan, plus more for garnish if desired 2 c. chopped cooked chicken
In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream, Parmesan, and chicken.( I love chicken so I added a bunch more). Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
OK-you are going to love this -TACO Soup. It is the easiest thing I have ever made and we love it. It is good with sour cream, cheese and dip chips with it. Or on a baked potato and even in a bread bowl. We have started a tradition-living in Brrrrrr cold country for Christmas to have it on Christmas or New Year's Eve. Yummmmm You will have to tell me if you like it. Crock pot stuff is the best.
ReplyDelete16 oz. can chili beans
16 oz. kidney beans
16 oz. can black beans
8 oz. can tomato sauce
15 oz. can diced stewed tomatoes
16 oz. can whole corn
16 oz. creamed corn
pkg. taco seasoning
1 Tbsp. chili powder
1 lb. ground beef
1 onion, chopped
1 sm. can chopped green chilies
Do not drain any of the canned foods. Add all ingredients to a crock pot and add taco seasoning to the soup. Brown the ground beef in a pan with the chopped onion and add this combination to the crock pot. Simmer for at least a couple of hours. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla strips (cooked in frying pan with olive oil and grated parmesan cheese). Another idea: Eat with large Fritos chips.
I substitute the tomotoes and chilies with a can of Rotel. I have even put it in the chopper cuz the kids don't like chunks of tomatoes no matter how small. I also make homemade tortilla strips and fry 'em up in pan-that really makes it tasty. Just use corn tortillas, cut them up into strips and then fry for a short time and cover 'em in salt. All the healthy stuff!!!! Enjoy.....
Here's another one: Tried it, loved it! Go girl!
ReplyDeleteCREAMY MUSHROOM & CHICKEN SOUP
6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream, Parmesan, and chicken.( I love chicken so I added a bunch more). Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.