Crock Pot Taco Soup

Crock Pot Taco Soup
Submitted by Melissa Allen

-shredded chicken breasts (about 3 or 4)
-2 8oz cans diced tomatos
-Big can tomato juice
-2 cans corn
-2 cans black beans
-1 can olives (diced)
-1 small onion
-2 Tbls olive oil
-1 Tbls Garlic, minced or cloved (I like garlic I use a little extra)
-2 cans diced green chilies
-Fritos
-Sour Cream
-Shredded Cheese

Cook and shred chicken
Combine: olive oil, garlic, onion and olives in pan for about 5 minutes then combine with chicken
In Crock Pot combine: tomato juice, diced tomatoes, corn, beans and chilies
Add onion and chicken mixture to crock pot

Serve when warm

Top with Fritos, Sour Cream and Shredded Cheese

Enjoy!

Sweet Potato and Black Bean Chili

This is a recipe for a delicious meat-less chili, full of good-for-you ingredients!

Sweet Potato and Black Bean Chili

By Rachel Paulich

2 tsp extra virgin olive oil

1 small onion, finely diced

1 small sweet potato, peeled and diced

2 cloves garlic, minced

2 tsp ground cumin

1/4 tsp ground chipotle chili

1/8 tsp salt, or to taste

1 1/3 cups water

1 15-oz can black beans, rinsed

1 cup canned diced tomatoes (I like the petite diced tomatoes)

2 tsp lime juice

2 Tbsp chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until onion is slightly softened, about 4 min. Add garlic, chili powder, cumin, chipotle, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain gentle simmer and cook until potato is tender, 10-12 minutes. Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 min. Remove from heat and stir in cilantro.

The original recipe is good, but I've also made it with some slight tweaks based on the ingredients I had on hand. Last time I made it I didn't have any chili powder, so instead I used a pork rub seasoning and actually think it turned out better- a little sweeter and smokier. I also didn't have any chipotle seasoning, which was fine. I added some black pepper as well as some seasoned salt and some garlic salt, and didn't put in any lime juice. I served it with a dollop of light sour cream. Delicious!

Sweet Chili

from Amy Ayres

1/2 c. ketchup
1/4 c. molasses
1 tsp mustard
1 large or two small cans baked beans
1 can tomato soup
1 can petite diced tomatoes
2 cans of beans (navy, kidney, black, or whatever you like)
1 lb. ground beef or turkey (either is good)
season with garlic salt, onion powder and pepper

Brown the meat and throw everything in the crock pot. On high it will cook in
less than an hour, on low in about two.

Lemon Chicken Soup

from Amy Ayres

12 c. chicken broth
1/3 c. lemon juice
1/4 c. butter
1 pint heavy cream
8-12 oz. bowtie pasta
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. diced onions
1 c. cooked chicken
1 1/2 c cold water
1/2 c. flour

In a small saucepan, combine 1 c. of the chicken broth with lemon juice and butter, heat then stir in heavy cream and set aside. In a large pot, combine the rest of the broth with vegetables and pasta, boil until carrots are soft and add chicken.

Blend together flour and cold water and add to soup. Also add cream mixture, season with herb mixture and serve.

Harvest Soup

from Da'nelle Robins

This is great on a cold autumn day.
It is also a good gift to give, as all the ingredients are in cans.

2 15oz cans white beans
1 30oz can pumpkin pie mix
1 14oz can coconut milk
1 14oz can vegetable broth

Mix all cans together in a pot and heat through. Season with salt.

Creamy White Chicken Chili

from Sarah O'Gwin
This is a family favorite, we make it all of the time.

Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]

3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]

1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.

2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.

NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.