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Ingredient
Crockpot taco soup
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Chef :
THHCrockpot taco soup
My winter houseguest discussed cooking with the staff working on his dental problems. Taco soup came up and we were intrigued. Decided to try it with ingredients on hand.
Ingredient
Food ration :
12 servings
2 tbsp
olive oil
1
onion
1 can
diced tomatoes (large)
1 can
tomato soup
1 can
red kidney beans
1 can
white corn
1 can
refried beans (no fat)
1 packages
lipton ranch mix
1 tsp
chili powder
2 tbsp
salsa
1 tsp
oregano
1/2 tsp
ground cloves
1 tsp
basil
4 cup
water
1 box
taco shells
1/4 cup
shredded cheese
Cooking instructions
* Step 1
Dice the onions and mushrooms. Sautee in olive oil.
* Step 2
Cut fat off boneless chicken breasts. Shred or cube the chicken as you saute it in a fry pan. Pour off the juices.
* Step 3
Optional: blend corn to break up kernels. I have to do this for medical reasons. If your household has normal digestive function then use whole corn.
* Step 4
Add canned ingredients to crockpot. Stir to thoroughly mix. (Note: if you use dried kidney beans then soak ~1-2 cups overnight. Drain and rinse).
* Step 5
Add sauteed chicken, onions and mushrooms. Add water to cover ingredients and stir to mix.
* Step 6
Add spices to taste. Start bland and gradually add salsa and chili powder. Optional: use a taco favoring packet if acceptable to the tastes of your household.
* Step 7
Set crockpot to high and cook ~4 hours or until kidney beans are done. Add water if it becomes too thick.
* Step 8
Heat one taco shell per person (follow directions on the box). Most will break it up to add to soup while others may use it as a "scoop".
* Step 9
Garnish with shredded cheese (or a dollop of low fat sour cream mixed with a chopped green onion stem).
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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