Taco Soup

Many of you may already have this recipe, but I thought I would put it on here just in case. I got this years ago while teaching from my friend Jessica. I believe it is a Weight Watchers recipe and it is insanely easy. It makes a TON and is super yummy too!!

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Taco Soup

1 lb ground beef
1 chopped onion
1 can pinto beans
1 can corn
1 can black beans
1 can kidney beans
1 can Rotel
1 can tomato sauce (8 oz)
1 can chopped tomatoes
1 can water
1 pkg taco seasoning
1 pkg Ranch dressing mix

Brown and drain meat and onion. Mix in ranch and taco seasoning. Add cans and simmer 1 hour. Yes, it is THAT easy! The longest part is probably opening all of the cans. :)

I like to add a little shredded cheese and sour cream to it also. Jessica recently told me that they like to drain off the liquid and serve it over baked potatoes the second night. I will be trying this since we STILL have leftovers. It seriously makes a ton, so plan on having people over or eating on it for a while! Enjoy! :)

Zesty Tortilla Soup

I have another great tortilla soup recipe for you here from Taste of Home! It must be this time of year...I'm normally not a huge soup person, but I love it when it is cold outside! Don't be intimidated by the list of ingredienets...this is SUPER EASY and delicious!!

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Zesty Tortilla Soup

1 medium onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

2 pounds beef stew meat, cut into 1-inch cubes (I used chicken instead)

2 cups water

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomatoes with green chilies, undrained

1 can (10 3/4 ounces) condensed tomato soup, undiluted

1 can (10 1/2 ounces) beef broth

1 can (10 1/2 ounces) chicken broth

1 tbsp Worcestershire sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon lemon-pepper seasoning

1/2 teaspoon hot pepper sauce

10 corn tortillas (6 inches)

Shredded cheddar cheese, sour cream, avacado, and cilantro, optional

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef (or chicken) is tender.

Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings as desired.

DELISH!! I loved this! Enjoy! :)

Fire Roasted Tomato Chicken Tortilla Soup

If you like tortilla soup, this is the recipe for you! It tastes like something you order at a restaurant, which I just love. :) Like most recipes I try, it is super easy. Thanks again Taste of Home for another fabulous dinner!

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Fire Roasted Tomato Chicken Tortilla Soup

1 lb boneless skinless chicken thighs (I used 3 chicken breasts)

1 carton chicken broth

2 cups frozen whole kernel corn

1 can fire roasted diced tomatoes, undrained

1 can black benas, drained, rinsed

1 sweet red bell pepper, chopped

1 medium onion, chopped (1/2 cp)

9 corn tortillas (6 inch), cut into 1/2 inch wide strips (I only used 3)

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1/4 tsp ground red pepper (cayenne)

1/4 cup chopped fresh cilantro leaves

2 tbsp vegetable oil

Lime wedges and chopped avacado if desired

In a slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas (I left this out because I feel like they get soggy), chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or high 3-4 hours.

Remove chicken; shred with fork. Return to slow cooker and stir in cilantro. Heat oil in a nonstick skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown.
Top individual servings of soup with tortilla strips, lime wedges, and avacado if desired.

Seriously, this is SO GOOD...especially with the avacado if you like avacado! Perfect dinner in these cold months! Enjoy! :)

White Chili

This recipe from Taste of Home is simply DELICIOUS! The pictures DO NOT do it justice. I made this Monday night and we had it for leftovers Wednesday and I have had it for lunch twice...that is how good it is! I normally get sick of something, but I'm actually kind of sad I don't have any left. It is incredibly easy too and just perfect for the cold weather. You definitely need to add this to your menu soon!

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White Chili

1 pound boneless skinless chicken thighs, cut into bite-size strips (I used chicken breasts)

1 cup dried great northern beans, sorted, rinsed

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

2 teaspoons dried oregano leaves

1/2 teaspoon salt

1 can (10 3/4 oz) condensed cream of chicken soup

5 cups water

1 teaspoon ground cumin

1/4 teaspoon red pepper sauce

1 can (4.5 oz) chopped green chiles

Sour cream and chopped avocado, if desired (HIGHLY recommend!)

Spray your slow cooker with cooking spray. In slow cooker, mix chicken, beans, onion, garlic, oregano, salt, soup and water. Cover; cook on low heat setting 9 to 10 hours. (It is going to look more like soup for a long time, so don't worry.)

Just before serving, stir cumin, pepper sauce and chiles into chili. (It definitely thickens up, but don't expect a normal chili consistency.)
Garnish with sour cream and avocado...I HIGHLY recommend doing this...made it even more delicious!

I forgot to mention, this recipe is low fat too...BONUS! (Probably before the sour cream and avocado!) I really loved this recipe and will definitely be making it again soon! Enjoy! :)

Potato Soup

With the temperatures plummeting this week, I figured soup was in order! I only have a picture of the finished product, but this recipe is nothing short of amazing. I had it years ago at my friend Jessica's house and immediately asked for the recipe. It is a little bit time consuming, but totally WORTH IT!!! It makes a lot too, so you can eat on it all week and stay warm!

Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 green onions, sliced
1 (12-oz) package bacon, cooked and crumbled
1 1/4 cups shredded Cheddar cheese
1 (8oz) sour cream
3/4 tsp salt
1/2 tsp pepper

Bake potatoes at 400 for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, mash to desired texture and reserve. Discard shells.

Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly.

Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add bacon and remaining ingredients; stir until cheese melts. Serve immedately and ENJOY!