7 Can Chicken Taco Soup

1    15 ounce can black beans, drained and rinsed

1    15 ounce can pinto beans, drained and rinsed

1    14.5 ounce can petite diced tomatoes

1    15 ounce can sweet corn, drained

1    28 ounce can green enchilada sauce

1    14 ounce can chicken broth

1    12.5 can chicken breast, drained and flaked OR 2½ cups shredded chicken

2 T taco seasoning

½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

shredded cheddar

Fritos 

Combine all ingredients into large pot. Bring to a boil over medium-high heat.

Lower heat and simmer for 20-25 minutes.

Serve with shredded and Fritos for toppings. 

Chicken Enchilada Soup

 

Ingredients

• 2 large chicken breasts raw and thawed
• 1 10 oz can red enchilada sauce
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn drained
• 1 4-7 oz can diced green chiles
• 1 14 oz can diced tomatoes or Rotel with juice*
• 1 14 oz can chicken broth
• 1 TBS minced garlic
• 1 tsp salt

Optional Toppings:

• chopped cilantro
• tortilla strips
• sour cream
• shredded cheese
• avocado

Instructions

• Add all the ingredients to the slow cooker and stir to combine.
• Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
• Use two forks to shred chicken.
• Serve hot with toppings, if desired.

Nutrition (6 servings)

Calories: 246kcal | Carbohydrates: 30g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1768mg | Potassium: 796mg | Fiber: 7g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 3mg

https://lmld.org/slow-cooker-chicken-enchilada-soup/?fbclid=IwY2xjawNxrDFleHRuA2FlbQIxMABicmlkETEzWnM4dm55VDlER0c3aXYwAR7TdEAJjyXueR9gb46kg-KGqNhOLYpdRN_v-gO8mJa5LnMgkc5v5ziYLPFVbw_aem_oH2mWdtYlYsQwTSMihKzSg

Chili

4 to 5 pounds of lean ground beef 

3 or 4 large onions, chopped (4 cups) 

5 large cans (28 oz.) petite diced tomatoes 

5 (15 oz.) cans Bush’s chili beans with mild sauce (I use pinto variety but they also have chili kidney beans)

1 (28 oz.) can crushed tomatoes

1 can (15 oz.) tomato sauce 

2 tablespoons sugar 

4 teaspoons salt 

4-8 tablespoons chili powder, to taste 

Cook and stir beef and onion until meat is browned and onion is tender. 

Drain off fat. 

Stir in tomatoes, liquid from chili beans, tomato sauce, and seasonings. 

Heat to boiling, reduce heat, and simmer uncovered for about an hour and a half. 

Stir in beans and simmer at least fifteen more minutes. 

Serve with toppings (fritos, grated cheddar, sour cream).

Makes 18 2-cup servings.

Mexican Soup (low carb)

1 lb. Ground beef, browned and drained
2 green onions, chopped
1 can of mild Rotel with chiles
4 oz. Cream cheese
1 ½ cups chicken broth
1 tsp garlic powder
1 tsp cumin
Tony’s seasoning

Brown beef with onions and drain.
Add cream cheese and stir until melted.
Add Rotel and chicken broth.
Add spices.
Cook on medium low for 30-60 minutes.

Chicken Mull

1 3-4 lb. chicken
1 16-oz. box of soda crackers, preferably salt-free
Kosher salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste

Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 quarts of cooking liquid.

When chicken is cool enough to handle, remove skin and meat. Discard skin. Chop meat very finely, return it to the cooking liquid, and return the liquid to a simmer.

Crush crackers in their sleeves and slowly add them to the chicken and broth, one sleeve at a time, until the mixture reaches the consistency of a loose oatmeal. (Expect to use about 2 sleeves.) Season generously and serve.

Recipe adapted from Derwood Sadler, American Veterans Post 227

Black Bean Soup

2 cans black beans, rinsed and drained
1 can Rotel
½ tbsp. olive oil
½ medium onion, diced
½ tbsp. cumin
1 can chicken broth
1 tsp. worcestershire sauce
salt to taste
shredded cheddar and sour cream for garnish

1. Add oil to a large pot. Once hot, add onions and sauté until translucent. Add seasonings and chicken broth. Bring to a simmer.

2. Add beans and Rotel. Using an immersion blender, blend beans until half of them are well blended. Once boiling, cover and simmer for 15 minutes. Season with salt to taste. (adapted from Lauren's recipe)

Salmon Chowder

Melt:
half stick butter

Add to butter and saute:
1/2 cup finely chopped bell pepper
1/3 cup finely chopped onion

Blend in:
1/4 cup flour
1 tsp salt
1/4 tsp pepper

Stir in gradually, heat to boiling, then reduce heat:
4 cups milk

Add and heat for three minutes:
7.75 ounce can of salmon, flaked

Optional:
sherry

Serves 4-6

Hearty Tomato Soup with Sausage and Pasta

1 pound ground sausage, browned and drained
1 (28 ounce) can crushed tomatoes
16 ounces chicken stock
pint half and half
small can evaporated milk
2 tbsp stick butter
2 cups orzo or other small pasta, cooked and drained
6 ounces shredded Parmesan cheese
salt
pepper
garlic salt
basil

In a large stock pot, combine sausage, crushed tomatoes, chicken stock, and seasonings.
Bring to a boil, stirring frequently; continue to boil 5-10 minutes for flavors to marry.
Reduce heat; slowly add half and half and evaporated milk, stirring well.
Simmer about 5 minutes.
Stir Parmesan in soup until blended. Add pasta.

Cream of 'something' Soup Mix

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (ie, beef, veggie)

4 Tablespoons freeze dried minced onions 

1 teaspoon dried basil

1 teaspoon dried thyme or parsley

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

source

E.W.'s Favorite Sausage & Potato Chowder

5 pounds sliced potatoes
2 medium onions (or 1 large), rough chopped
2 cups water
1 ½ tsp salt
½ tsp celery seeds
3 T finely chopped parsley
4 cups milk

1 stick butter
1 lb sausage, cooked and crumbled

Combine first five ingredients in large Dutch oven; cover and bring to a boil. Reduce heat and simmer 20-25 minutes, until potatoes are tender. Slightly mash potatoes. Add last four ingredients and heat well. If too thick, add a little more milk. So good on a chilly night!

Notes:      

Sausage can be cooked ahead of time and stored in the freezer.

                

This recipe is essentially a basic potato soup so sausage can be replaced with bacon & cheese for a loaded potato soup OR with fish/clams to make a seafood chowder. 

Taco Soup with Beef

2 pounds lean ground beef
2 cups diced onions
2 cans pinto beans
1 can kidney beans
1 can whole kernel corn, drained
1 can Mexican style stewed tomatoes
1 can tomatoes with chiles
1 large can petite diced tomatoes
2 small cans diced green chiles
1 pkg taco seasoning mix
1 pkg ranch salad dressing mix

Brown beef and onions; drain. Combine with all other ingredients. Cook in crock pot 6-8 hours on low or simmer on stove for an hour. Serve with Fritos, cheddar cheese, sour cream, and sliced jalapenos for garnish.