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Sunday, November 4, 2012

Taco Soup---Two Recipes to choose from

I am posting two Taco Soup takes a day and requires a Crock Pot.  The other...just a few ingredients and 20 minutes.  Both are get to pick.  Enjoy!!

Crock Pot Version


1 lb FROZEN Chicken Breast
1 Can Bush's Great Northern Beans (undrained)

1 Can Black Beans (undrained)
1 Can Dark Red Kidney Beans (Partially Drained)
1 Can Green Giant White Corn (undrained)
1 Packet Taco Seasoning
1 Packet Hidden Valley Ranch Dip Mix. (powder)
1 Can Diced Tomatoes w/ Green Chiles (undrained)
Dash of Cumin
3 T McCormack's Spiced Mediterranean Sea Salt


Place all ingredients in crock pot.  Cook 1 hour on high or 6 hours on low.

Important to Note...
Do not defrost chicken, put it in first, on the bottom of the pot closest to the heating mechanism. Do not drain any of the cans except the kidney beans and even then only drain off what sits on the top of the can, leave 3/4ths of undrained. Can be substituted with a pound of frozen ground beef. Can be topped with shredded cheese and sour cream.
20 Minute Version

1 lb ground beef, browned (use Secret Seasoning found in Feb 2012 when browning)
1 package taco seasoning

1 15 ounce can corn (undrained)
1 15 ounce can Kidney beans (undrained)
1 22 ounce large can stewed tomatoes (chop if desired)
1 15 ounce can tomato sauce
1 cup water
cheddar cheese
3 T McCormack's Spiced Mediterranean Sea Salt


Dump everything but cheese together in a large pot and simmer approximately 20 minutes.

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