Because it has been so unbearably cold, and our driveway is one long, deathly ice floe, going shopping is something to avoided at all costs and only undertaken in the most desperate of circumstances. Happily for me in times like these, I have a spare fridge and freezer in the garage, and an overstuffed pantry to keep us alive until there's a brief reprieve in the weather. So for dinner tonight, I raided the pantry for a whole bunch of canned goods and fashioned a quick and hearty taco soup which I let simmer in the crock pot while I kept the taps trickling, the space heaters aimed toward the pipes, and the fire stoked and crackling.
Now this super-quick cheater "recipe" is called 8 Can Taco Soup, but I can't abide canned chicken (except maybe in that Hot Buffalo Chicken Dip, and even then, only in a pinch). I often have a deli chicken half-frozen in the outside fridge for occasions just such as this, so mine was a seven can soup. Actually, six cans and a jar, as I used a homemade salsa verde, because I didn't have green enchilada sauce on hand. Lastly, I didn't have a taco seasoning packet, so I made my own spice blend, which is better anyway--less sodium. Oh, and I used homemade chicken stock, not canned. So it was really a five can soup! LOL! My point is, and I do have one, is that you can adjust this recipe according to what you have in your pantry so that you don't have to run to the store during the PoVo. (See what I did there?)
Slow Cooker 8-Can Taco Soup
(Source:
adapted from Six Sisters' Stuff)
1 can black beans, drained and rinsed (I used Cuban-style black beans from TJ's, drained not rinsed)
1 can pinto beans, drained and rinsed (I used dark red kidney beans--just because I didn't have pintos, though chili beans or ranch-style beans would be good, too)
1 can diced tomatoes, drained (I used fire-roasted)
1 can sweet corn, drained
1 can chicken breast, drained (I used a deskinned/deboned rotisserie chicken, torn into pieces)
1 can cream of chicken soup
1 can green enchilada sauce (I used a pint of homemade salsa verde)
1 can chicken broth (I used two cups homemade stock)
1 packet taco seasoning (I used 2 tablespoons dark chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper)
Dump all the ingredients into slow cooker and stir together. Cook on low heat for 2-3 hours or high for about an hour. Serve with shredded cheese, tortilla chips, and a dollop of sour cream.
1 can black beans, drained and rinsed (I used Cuban-style black beans from TJ's, drained not rinsed)
1 can pinto beans, drained and rinsed (I used dark red kidney beans--just because I didn't have pintos, though chili beans or ranch-style beans would be good, too)
1 can diced tomatoes, drained (I used fire-roasted)
1 can sweet corn, drained
1 can chicken breast, drained (I used a deskinned/deboned rotisserie chicken, torn into pieces)
1 can cream of chicken soup
1 can green enchilada sauce (I used a pint of homemade salsa verde)
1 can chicken broth (I used two cups homemade stock)
1 packet taco seasoning (I used 2 tablespoons dark chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper)
Dump all the ingredients into slow cooker and stir together. Cook on low heat for 2-3 hours or high for about an hour. Serve with shredded cheese, tortilla chips, and a dollop of sour cream.
2 comments:
Where is the pic?
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