FALL SOUPS TO WARM THE SOUL
TACO SOUP
1 Pound Ground Beef 1 Tablespoon Olive Oil 1 Packet Taco Seasoning 1 Packet Dry Ranch Mix 1 Clove Garlic, minced 2 Cans Rotel Tomatoes
2 Cans Pinto Beans 2 Cans Kidney Beans 1 (16 Ounce) Bag Frozen Corn 2 Bean Cans Full of Water
Heat the olive oil and garlic over medium heat on the stove top and add the ground beef. Cook until completely brown. Stir in the packet of taco seasoning and the packet of ranch seasoning until well combined. Add in the bag of frozen corn and can of Rotel, including any juice. Stir to combine. Stir in the beans to mix completely. Include the juice from the cans of beans. Fill 2 of the empty cans of beans with water and add to the mixture. Cook over medium heat for 30 minutes to combine all of the flavors. You may top with sour cream, cheese, and cilantro and serve with chips or cornbread.
SLOW COOKER CREAMY WHITE CHICKEN CHILI
½ medium onion diced 1lb chicken breast 7 oz green chiles
3 cans cannellini beans drained 1 ½ cups corn frozen or canned 2 cloves garlic or 1 tsp minced garlic 2 tsp oregano dried 1 tsp cumin ground ½ tsp paprika 1 tsp salt 32 oz low sodium chicken broth 4 oz cream cheese softened 1/3 cup heavy cream or half and half 1/4 tsp pepper or to taste
In the base of the slow cooker add the diced onion, chicken breast, and canned green chiles. Drain the cannellini beans and rinse well, then add them to the slow cooker. Add frozen corn straight to the slow cooker, but if using canned drain and rinse the corn before adding. Chop the garlic and add to the slow cooker. Add the oregano, cumin and paprika on top of the chicken. Carefully pour in the chicken broth, then close the slow cooker.Cook the soup on high for 3-4 hours or on low for 6-8 hours. Cut the cream cheese up into small cubes. Let it soften on the counter for at least 10-15 minutes then place in a large bowl or large glass two-cup measuring cup. Flip the slow cooker to low if it is on high. Remove the chicken breast from the slow cooker and keep the slow cooker uncovered. With two forks turned backward, shred the chicken on a cutting board. Add 1-2 cups of the warm broth a little at a time from the slow cooker to the cream cheese. Use a whisk and mix well while adding the broth a little at a time to melt the cream cheese. Place the chicken back into the slow cooker. Add the cream cheese broth mixture back to the slow cooker. Pour the heavy cream slowly into the slow cooker, then flip the slow cooker to high and allow it to cook for about 15 minutes just so the soup begins to thicken. Flip the slow cooker to keep warm. Serve and enjoy!
Made with FlippingBook Ebook Creator