7 Can Chicken Taco Soup
THIS IS MY JAM. I LOVE this soup!! I love how easy it is to make. I love how flavorful it is. I love that it makes a big old giant pot so I can eat it for days. I love that is tastes like Mexican chili. Yeah…it just doesn’t get any better than this!!
7 Can Chicken Taco Soup
Ingredients
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) pinto beans, drained and rinsed
- 1 can (14.5-ounce) petite diced tomatoes
- 1 can (15-ounce) sweet corn, drained
- 1 can (12.5-ounce) chicken breast, drained & flaked
- 1 large can (28-ounce) green enchilada sauce
- 1 can (14-ounce) chicken broth
- 1 packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Shredded cheese (optional)
- Tortilla chips (optional)
- Sour cream (optional)
- Avocado slices (optional)
- Lime wedges (optional)
Instructions
- Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
- Lower the heat and let simmer for 20 to 25 minutes. Serve warm with desired optional ingredients.
Notes
I no longer add avocado. While I LOVE avocados, they’re expensive and temperamental in terms of when they are/aren’t ripe, and to be honest, there is so much flavor in this dish, the avocados get overpowered. The lime wedges, sour cream and tortillas are a MUST, in my opinion.
Curried Chicken Salad
I grew up on a very unique block in Denver, on Newport Street. My parents were friends with our whole block. Like…really good friends. They constantly had BBQs and get togethers. Every year they had a community yard sale (before it was a thing) and would get a permit to close off the block and even had a hot dog vendor! They also formed a band…maybe a weird band because I feel like they only played on St. Patrick’s Day. Anyway, one of our neighbors and friends, Kathy Noel, would often make this dish. I have not it in 30+ years but I can still remember exactly what it tastes like. That’s how good it is.
Curried Chicken Salad
Ingredients
- 2 jars marinated artichoke hearts, drained, reserving liquid
- 1 bunch of green onions
- 4 cooked chicken breast halves, chopped
- ~20 grapes, halved
- 1/4 cup raisins
- 1/4 cup chopped celery
- 1/3 cup mayonnaise
- Reserved liquid from artichoke hearts
- 1 1/2 teaspoons curry powder
- Dollop of sour cream
Instructions
- Fix Rice-A-Roni according to package directions.
- Cut up artichokes and thinly slice green onions.
- Combine all chicken mixture ingredients.
- In a separate bowl, stir together all dressing ingredients.
- Add dressing to chicken mixture.
- Serve over greens with kiwi, fresh pineapple, etc.
Notes:
Watergate Salad (Green Fluff)
If you try it, you’ll love it. It’s light and fluffy, sweet but not overpowering, and goes great at a potluck or picnic.
Watergate Salad
Ingredients
- 1 3-ounce box instant pistachio pudding mix
- 1 8-ounce container Cool Whip non-dairy whipped topping
- 1 20-ounce can crushed pineapple, undrained
- 2 1/2 cups mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Combine dry pudding mix and pineapple (with its juice) in a large mixing bowl; stir until mixed.
- Add marshmallows and pecans; stir.
- Add Cool Whip and fold in until well combined.
- Cover and refrigerate at least 3 hours or overnight.
Notes:
Ham & Bean Soup
This is the 2nd of my 3 part series called…What The Hell To Do With A Spiral Ham! (See Notes below.) This soup is AMAZING and packed full of goodness. DO NOT UNDERCOOK THE BEANS since these are raw beans or they will wreak havoc on your tummy.
Ham & Bean Soup
Ingredients
- 1 pkg Hurst's HamBeens 15 bean soup
- 8 cups low sodium chicken broth (can sub water, beef or veg broth)
- 1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
- 1 15-ounce can diced tomatoes
- 1 onion, diced
- 1 clove garlic, minced
- 1 tsp chili powder
- 1 lemon, juiced
- Optional: hot sauce or crushed red pepper, to taste
Instructions
- Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
- Place beans, onions, ham bone, broth, garlic and chili powder in a 6 quart slow cooker.
- Cook on low for 8 hours or until beans are tender.DO NOT UNDERCOOK THE BEANS.
- Once tender, remove the ham bone (if used) and chop any meat left on the bone; add it back to the pot.
- Stir in diced tomatoes, Hambeen flavor packet, and lemon juice.
- Cook for an additional 30 minutes.
Notes
I bought a spiral ham from Costco and made the Brown-sugar crockpot ham or Ham & Cheese sliders, then use the leftover hambone and large piece of unsliced ham for this recipe. It's PERFECT.
Ramen Noodle Salad
It feels weird calling this a salad, but we’ve got to call it something and have to put it somewhere, so here it is! Everyone’s favorite pot luck salad dish!
Ramen Noodle Salad
Ingredients
- 2 tablespoons butter
- 3-ounce package ramen noodles, seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs. cabbage or slaw mix (about 8-10 cups), shredded
- 1 bunch green onions, sliced thin
- 1/2 cup light flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
- To make the dressing: Combine the oil, vinegar, sugar and soy cause in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds and sesame seeds to the melted butter in the skillet.
- Sauté while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
Notes:
Sausage, Potato & Spinach Soup
This soup is a staple in our house during the winter months. It comes together easily and pairs great with grilled cheese sandwiches!
Sausage, Potato & Spinach Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb. spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 5 cups chicken broth
- 1 bay leaf
- 1 pound red potatoes, diced
- 3 cups baby spinach
- 1/4 cup heavy cream
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Season with salt and pepper to taste.
- Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
- Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
Notes:
Sorta Salmon Niçoise
Another fun take on a recipe by Jamie Oliver, this dish comes together with just 5 ingredients. It’s healthy and delicious.
Sorta Salmon Niçoise
Ingredients
- 2 6-ounce salmon fillets, skin on
- 6 ounces green beans
- 2 large free-range eggs
- 8 black olives
- 2 heaping Tablespoons Greek yogurt
Instructions
- Place the salmon skin side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes.
- Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5½ minutes, alongside.
- Meanwhile, squash the olives and remove the stones, then finely chop the flesh. 4. Mix half of the olives through the yogurt with a splash of red wine vinegar, taste and season to perfection with sea salt and black pepper.
- Remove the salmon to a board, then drain the eggs and beans in the colander.
- Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters.
- Flake over the salmon, discarding the skin, arrange the eggs on top and dot over the remaining chopped olives.
- Finish with 1 tsp of extra virgin olive oil and a good pinch of pepper, from a height.
Notes:
Spinach & Goat Cheese Salad
I am not a fan of salad. That being said, when I do have or make a salad, I like for it to have all the things that make it delicious and don’t make it salad-y, like cherries, goat cheese and nuts. Also, let us not use lettuce. See what I did there?
Spinach & Goat Cheese Salad
Ingredients
- 1 shallot, thinly sliced
- 2 ounces golden balsamic vinegar
- 4 ounces pine nuts or chopped walnuts
- 4 ounces dried cherries
- 3 ounces goat cheese
- 10 ounces baby spinach
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoon olive oil
Instructions
- In a large bowl, whisk together olive oil, vinegar, salt and sugar. Stir in sliced shallots and set aside to marinate.
- Heat 2 tsp olive oil in a large skillet over medium heat. Add nuts and a pinch of salt and cook until fragrant and lightly toasted, 3 to 5 minutes (watch carefully). Transfer nuts to a small bowl and sprinkle with salt.
- Add spinach to the pickled shallots mixture and top with crumbled goat cheese and nuts. Toss to combine.
Notes:
Turkey Chili
A very healthy version of chili…and so good.
Turkey Chili
Ingredients
- 1 pound ground turkey
- 1 28-ounce can diced or crushed tomatoes
- 1 can kidney beans
- 1 can black beans
- 1/2-1 onion, chopped
- 2 tablespoons chili powder
- 1 tablespoon fresh minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 2 cups water
- 2 cups cooked brown rice (optional)
- 1/2 avocado, sliced (optional)
Instructions
- Cook rice according to package instructions.
- In large 2 quart covered pot, brown ground meat, drain & return to pot.
- Add all remaining ingredients, heat through and serve it up! Serve it over cooked brown rice and top with avocado slices if desired.
Notes: