I spent a good portion of my day planted in front of the fireplace and have a big pot of taco soup simmering on the stove. It's one from my "family favorites" file. Those who know me well know I don't enjoy cooking, but I love good food. Truth be told, we eat out a lot (there are just the three of us and it's less expensive than cooking). But I do cook a few times a week, especially when I get tired of eating out. When I do, it's always a simple and mostly healthy recipe. I call this a "dump and dine" meal--dump in the ingredients and heat it up. My picky eater Ella loves it, unless she looks hard and discovers a green chile. Anything green is a "weed" and she won't eat weeds. So here's the recipe. I got it from my sister-in-law, Deanna. Seriously, couldn't be simpler.
TACO SOUP
Saute in olive oil:
1/2 onion, chopped1 tsp. chopped garlic from a jar
1 tsp. chili powder
1 tsp. cumin
1 1/2 tsp. oregano
Add:
3 cans chicken broth
1 can corn, drained
2 cans Mexican-style stewed tomatoes (I puree in blender so there are no chunks)
1 can diced chiles
3-4 small chicken breasts (or two large ones)
Let simmer 20-30 minutes. Serve with: avocado, grated cheese, tortilla chips and/or sour cream.
This is a great food storage recipe too. I have it on my three-month supply of ready-made meals list.
Enjoy!
How many cans of chicken do you put in for the food storage recipe? Three?
ReplyDeleteI always have a few bags of frozen chicken breasts from Costco in my freezer, so I haven't used canned yet. If I did, yes, I'd use three.
ReplyDeletehow many people does the recipe feed ?
ReplyDeleteI'd say six.
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