Sunday, January 31, 2016

Chicken Taco Soup

Every two weeks I get out all of my cookbooks and make a menu for my family.  Then I make a list of the groceries I need in order to complete each meal, then I shop.  This way I only have to go to the store twice a month or so.  I have found that this method works best for my family.  It helps me keep my grocery bill low and I find that most veggies will stay good in my fridge for this length of time.  Anything that I think will go bad more quickly, like lettuce (It starts to turn brown in my fridge after about a week) we use up first.  Then the next week we use meals with frozen or canned veggies. 

This recipe is one that I adapted from an old recipe I found in my recipe box.  It's one that I use during my second week of meals, because it's mostly canned or frozen items.  Plus it's perfect for this rainy January that we've had here. 

Chicken Taco Soup
1 Tbsp olive oil
1/2 c chopped onion
2 tsp minced garlic
2 TBSP chili powder
1 tsp Italian seasoning
1 tsp salt
1 (28 ounce) can crushed tomatoes
3 c water
3 chicken bullion cubes
1 can (drained) corn
1(4 ounce) can chopped mild green chilies
1 (15.5 ounce) can black beans (drained)
2 cups cooked, shredded chicken
2 TBSP chopped cilantro, fresh is best
Tortilla Chips

Heat oil in a large soup pan over medium heat.  Add onion and garlic, saute until tender, about 4 minutes.  Add seasonings, tomato, water,  corn, chilies, beans, and chicken.  Bring to boil, then reduce heat and simmer for about 20 minutes. 

Stir in cilantro.  Then serve warm with tortilla chips.

This soup can also be made in a slow cooker.  Cook on low for 4-6 hours. 

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