CHICKEN TACO SOUP

A few years ago, I was invited to a friend's place for dinner and she served this soup.  I had never had it before but I really liked it.  I have adapted the recipe she gave me and personalized it to better suit my tastes.  I hope you like it too.  Now let's get to cooking.

The ingredients you will need to make this soup are:

INGREDIENTS
 

• 1 package of chicken breast fillets (tenders)
• 1 1/2 cups mild salsa (or your favourite type)
• 1 341 ml (11.53 fl oz) can of corn
• 1 231 ml (7.8 fl oz) small can of tomato sauce
• 1 398 ml (14 fl oz) can of diced tomatoes
• 1 340 ml (11.49 oz) can of dark red kidney beans
• 1 340 ml (19 fl oz) can of black beans
• 1 packet of taco seasoning
• 1 to 1 1/2 cups of hot water  (Note:  You may not need to use all of the water)

***Optional Recipe Variations:  Add small can of black olives, grated mozzarella cheese.

DIRECTIONS

1.  Place chicken fillets (tenders) in crock with salsa.  Stir.  Cook on low for 2.5 - 3 hours.  Check chicken at 2.5 hours to see if it is done.  If not turn temperature to high and finish cooking chicken.

2.  Once cooked shred chicken and stir with salsa until fully incorporated again.

 
3.  Rinse and drain corn, kidney beans, and black beans.  (I did this to remove excess salt and because I did not want an overly watery soup.  I like thicker soups).  Pour in the cans of corn, tomato sauce, diced tomatoes, kidney beans, black beans, and taco seasoning packet.  * If desired to thin out the soup add 1 - 1 1/2 cups of hot water.   Again you may not need all the water.  Gently stir in water until it is incorporated and you have reached the desired consistency.  Cook on high for one hour more.

4. Serve immediately and garnish with your favourite "Scoops" tortilla or corn chips, sour cream and grated cheddar cheese.  Refrigerate any leftovers.

Enjoy your soup!

CHEESEY "CREAM" OF BROCCOLI SOUP

I like soups.  One of my favourite soups is Cheesey Cream of Broccoli!  I had the ingredients so I decided to make this soup for dinner and thought I would also include it on my blog.  It's pretty fast and easy to make.  I originally found the recipe on www.cooks.com.  However, I have made a few changes to the original recipe and this is a variation of it.  Now let's get to cooking.

The ingredients you will need are:

 

• 1/2 half of large onion, chopped
• 1 tsp dried roasted garlic or 1-2 minced garlic cloves
• 4 cups chicken broth 
• 2 cups fresh broccoli, chopped into small pieces
• 2 1/2 cups 1% milk
• 1/3 cup all purpose flour
• 1/8 tsp black pepper
• 1 1/2 cups grated cheddar cheese

Recipe Yield:  Approximately 4-6 servings

DIRECTIONS

1.  Spray a large pot with cooking spray and heat over medium heat until hot.

2.  Add chopped onion and garlic and saute until tender.

 

3.  Add broccoli and chicken broth and bring to a boil.  Reduce heat and simmer for 10 minutes.

4.  Remove 1/3 of broccoli/broth mixture into a deep measuring cup or other container and blend with an immersion (stick) hand blender or food processor.

 

5.  Return pureed mixture to soup pot.
 

6.  Combine milk, flour and pepper and mix well with a wire whisk.

 

7.  Slowly add milk and flour mixture to soup and cook over very low heat for 20 minutes or until thickened.  Stirring constantly to avoid burning.  

8.  Remove from heat and add grated cheese, stirring until cheese has melted.

 

9.  Serve immediately with crackers, toast, sandwich or salad, etc.  Refrigerate any leftovers in fridge safe container.   

Enjoy your soup!