Jul 012016
 

Spicy, meaty and easy!

We don’t usually eat soup when it’s warm outside, but this soup we eat year round. To cool it down and make it seem less like soup during the summer we add sour cream, avocado slices and sliced green onions.

This also makes a fantastic camping soup because you can use all canned foods, which frees up room in the cooler. Some of the garnishes have to remain cold, but you can pick and choose which garnishes to take or leave them out completely.

Taco Soup
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Ingredients
  1. 1 1/2 cups cooked black beans, drained and rinsed (or 1 can 15 ounces black beans, drained and rinsed)
  2. 1 1/2 cups cooked pinto beans, drained and rinsed (or 1 can 15 ounces pinto beans, drained and rinsed)
  3. 2 medium tomatoes, diced (or 1 can 14.5 ounces diced or petite diced tomatoes, drained)
  4. 1 bag 12 ounces frozen sweet corn (or 1 can 15.25 ounce sweet corn, drained)
  5. 1 pound shredded cooked chicken, BBQ, rotisserie, pan fried or however you like it (or 1 can 12.5 ounce chicken breast, drained)
  6. 1 can 10.75 ounces cream of onion soup
  7. 1 can 10 ounces red enchilada sauce (or 1 can 10 ounces green enchilada sauce)
  8. 2 cups chicken broth (or 1 can 14 ounces chicken broth)
  9. 1/2 taco seasoning recipe (or 1 packet taco seasoning)
Instructions
  1. Stove Top and Camping Directions:
  2. Add all ingredients to a large pot.
  3. Heat until warm (about 20 minutes). Stir occasionally.
  4. Serve with your choice of garnishes.
  5. Slow Cooker Directions:
  6. Mix all ingredients except beans in crock pot.
  7. Cook on low for 3 hours, add beans, stir and cook for another hour.
  8. Serve with your choice of garnishes.
Notes
  1. Garnish suggestions: tortilla chips, shredded cheddar, shredded monterey jack, green onions, red onions, avocado slices, fresh chopped cilantro, ancho or poblano peppers, warmed tortillas, guacamole or whatever you like with your Mexican food.
  2. Love rice? Add a cup of cooked rice before serving for something a little different.
  3. Love pasta? Try frying some Pastina in butter, boil until al dente and add to soup before serving.
  4. Replace chicken with cooked hamburger or shredded cooked steak to make Beef Taco Soup.
Kryson's Kreations http://krysonskreations.com/
Taco Soup

Sep 152015
 

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
Instructions
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
Notes
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

 

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