Taco Chicken Soup

As promised on my Facebook page, the winning category of Rush Hour Recipes would be the topic of a new recipe post!  Slow Cookers to the Rescue won and I've chosen Taco Chicken Soup as the recipe to try.

This recipe was super easy...especially since it cooked all afternoon while I tidied up the house, ran a kiddo to a friend's house, and did school with a few kiddos.  I tweaked it a bit, so I'll post GBP's version and my own.

Taco Chicken Soup  (as appears in Rush Hour Recipes)
2 boneless, skinless chicken breasts
15 - 1/2 oz. can kidney beans, drained and rinsed
15 - 1/2 oz. can black beans, drained and rinsed
16 oz. can fat-free refriend beans
15 - 1/2 oz. diced tomatoes, plain or with green chiles
1 - 1/4 oz. package taco seasoning mix
15 - 1/4 oz. can corn, drained

Place chicken in a slow cooker; add beans and tomatoes with juice.  Sprinkle with taco seasoning; stir to mix in.  Cover and cook on low setting for 6 to 8 hours.  Remove chicken and shred with 2 forks.  Return chicken to slow cooker along with corn.  Cover and cook on low setting an additional 20 to 30 minutes, until warmed through. Serves 4 to 6.  

- - -

Taco Chicken Soup  (my tweaked version)

2 lbs. of cooked chopped chicken
15 - 1/2 oz. can kidney beans, drained and rinsed
15 - 1/2 oz. can black beans, drained and rinsed
16 oz. can fat-free refriend beans
2 quarts canned tomato sauce from our pantry
4 tsp. of my bulk taco mix
8 oz. frozen corn

Place chicken in a slow cooker; add beans and tomatoes sauce.  Sprinkle with taco seasoning; stir to mix in.  Cover and cook on low setting for 3 hours until warmed through. Serves 8-10 (since there's more tomato sauce it will feed more).


Enjoy!

Duggar Recipes: Taco Soup

In continuing with recipes from the Duggar book here's a great one for taco soup! Easy, too!!

The Duggars' Taco Soup

3 pounds ground turkey
3 4-oz. cans green chilies, chopped
3 1.25-oz. packages taco seasoning
3 packages dry ranch dressing mix
3 15.5-oz. cans hominy, undrained
9 14.5-oz. cans diced tomatoes, undrained
3 15-oz. cans kidney beans, undrained
6 15-oz. cans pinto beans, undrained
Grated cheddar cheese, sour cream, tortilla chips for serving

Brown the ground turkey, seasoned as you like (salt, pepper, onion). Stir in the chilies, seasoning mix, ranch dressing mix, hominy, tomatoes, beans, and 5 cups water. Bring to a boil. Simmer for 30 minutes.

To serve, put crushed tortilla chips in bottom of bowl. Add soup, then top with grated cheddar cheese and sour cream. Enjoy!!

(Serves 25-30 people or more!)

Kitchen Tip Tuesday: Homemade Cream of Chicken Soup

I made my Easy Peasy Chops on Sunday, but as I was gathering the ingredients I noticed I was plum out of cream of chicken soup. Didn't I just stock up on that a few months ago? Uh oh! What was I going to do? Then I remember Crystal aka Money Saving Mom had mentioned a homemade recipe a while ago. She linked over to Tammy's page where the recipe is posted. I tweaked it a bit to suit my needs (ie. non-existent poultry seasoning -- oops!). It worked great and we didn't even miss the poultry seasoning! (You can use cream of mushroom soup for the chops, too!)


Cream of Chicken Soup Base
(Makes about 3 cups which would be about 2 cans of soup.)

Ingredients:
1 1/2 cups chicken broth
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two. In a large measuring cup (I used my 2 cup) whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and stir until mixture boils and thickens.

Enjoy!

Turkey (or chicken) Rice Soup

Left over chicken or turkey, watch out!  You are about to be served...literally!  Are you ready for one easy peasy recipe??  Hold on to your apron because here we goooo!

Turkey Rice Soup

16 cups turkey or chicken stock *

3-4 cups chopped turkey (or chicken)

4 carrots, thinly sliced

1 1/2 cups brown rice (uncooked)

1/2 cup dried parsley

2 tsp. salt

1 tsp. pepper

a sprinkling of rosemary 

a sprinkling of thyme  

Combine ingredients in a very large crock pot (I use a 6.5 Qt.) and cook on high for 3 hours or low for 5-6.

*If I don't have stock on hand I'll use a few cans of chicken broth and then either chicken bouillon granules (follow the directions on the jar for adequate measurement) or chicken base (usually 1 tsp. per 1 cup of hot water) to make up the difference.  Chicken base comes in a jar, is thick and creamy in texture and is cheaper per ounce than bouillon granules.  I'm not a big fan of the cubes.  All that unwrapping puts a cramp on my cooking time.  The downside is that the chicken base makes a greasier soup.