Taco Soup

Yes, it has been quite sometime, but we are finally getting settled in our new home and it is time for some more recipes! Fall is upon us, so soup is on the menu! This is one of the most easy crowd pleasing soups I make, and I mean easy.


1 lb ground meat (I use ground beef or ground turkey--usually 93% lean)
1 medium yellow or sweet onion--diced (If you want easy, use dried minced onion, if you want even easier, leave it out!)
1 (14.5 oz) can of black beans, rinsed and drained
1 (14.5 oz) can of dark kidney beans, rinsed and drained
1 (14.5 oz) can of corn--do not drain
1 (14.5 oz) can of diced tomatoes with chilies (you can also use a can of just diced tomatoes and add a 4 oz can of diced chilies, OR you can use canned whole tomatoes or chilies and dice them yourself, or you can leave the chilies out all together--please don't though, they are so delicious!)
1 packet of taco seasoning (or 1/4 C of taco seasoning if you buy in bulk or make your own...I usually add more because we like spice)

Garnishes:
Shredded Cheese
Sour Cream
Corn Chips
Cayenne Pepper

Add onion and ground meat to the bottom of a large saucepan and cook until meat is completely browned, add beans, corn, tomatoes (do not drain these), and taco seasoning. Stir and bring to a slow simmer. As soon as it is heated through you can eat! If you would like to let the flavors marinate a bit, add about a cup of water and let it simmer for a half hour or so.

Serve with shredded cheese, sour cream, and corn chips. Jax and I like to spice it up even more afterward with cayenne, that way we can serve it to the kiddos and still have it as spicy as we like it!

*Last time I made this, I used ground turkey that had already been cooked and had the taco seasoning put on it and frozen. I had previously made a huge batch of meat for taco salads and frozen half of it. I just tossed that frozen precooked meat into the crockpot then added the rest of the ingredients and let it simmer on low for four hours until we were ready to eat...easy peasy.

**This soup also makes a great freezer meal. Just let it cool and put it in a container or gallon bags and toss it in the freezer for a quick meal another day.

White Chicken Chili

1 lb. chicken cubed

1 medium onion, chopped

1 1/12 tsp. garlic powder

1 tsp. oil

2 (15 oz.) cans great northern beans (rinsed and drained)

1 (14 oz.) can chicken broth

2 (4 oz.) cans diced green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 c. sour cream

1/2 c. whipping cream

Saute chicken and onion sprinkled with garlic powder in 1 tsp. oil in the bottom of a large pot. Once chicken is cooked through, add beans, broth, chilies and seasoning. Bring to a boil, reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour and whipping cream. Serve immediately.

This recipe reminds me of Jaxon's mom. She doesn't prefer to add the full strength of all the spices, but we think it is the perfect balance of spicy and creamy goodness. Yummy.

Sweet Potato Soup

2 TB. canola oil

1 large sweet onion, diced

2 tsp. ground cumin

1-1/2 qt. chicken broth ( I use 6 tsp. chicken bullion with 6 cups water)

3 sweet potatoes peeled and cubed

1-1/2 c. plain yogurt

2 T. chopped cilantro (you can use parsley, but who would want to? I LOVE cilantro!)

1/4 c toasted pumpkin seeds (opt.)

In a large pot, saute onion and cumin in oil 2-3 minutes. Add potatoes and chicken broth. Simmer 25-30 minutes. Take off heat and add 1-1/2 c. yogurt and cilantro. Puree in blender a portion at a time. Be careful not to overfill the blender, the steam from the soup may cause the top to "pop" off and leave you with a tasty mess on your hands, and counter, and wall, I am speaking from experience here. Garnish individual portions with a dollop of yogurt, a sprig of cilantro, and a sprinkle of pumpkin seeds. We love to have this soup with grilled cheese. (I found this recipe on a tub of Dannon Yogurt :-)