I have 2 REALLY simple soup/chili recipes that take less than 45 minutes a piece from start to finish. Before it starts to get warm I thought I would post these! They both are really yummy and they both have become 2 of my staple recipes to go to for an easy dinner.
Taco Soup (from my mom)
1 1/2 lbs ground chuck-browned
1 (16 oz) can whole kernal corn
1 (16 oz) can pinto beans (so not rinse)
1 (16 oz) kidney beans
1 (10 oz) can Ro-tel tomatoes
2 (16 oz) cans stewed tomatoes
2 cups water
2 beef bouillion cubes
1 (1.25 oz) taco seasoning mix
1 (1 oz) package Hidden Valley Ranch dressing mix
Mix all ingredients in large stock pot. Heat to boil and simmer 30 minutes. Serve with cheese, nachos, sour cream, and salsa.
I have used ground chuck and ground turkey for this. Both are good!
White Chili (from Drew's mom)
1 medium onion, finely chopped
3 Tablespoons olive oil
1 (4 oz) chopped green chilis
3 Tablespoons flour
2 teaspoons ground cumin
2 (16 oz) can great northern beans (drain & rinse)
1 (14.5) oz can chicken broth
1 1/2 cups chopped chicken breast
Cook onion in oil until soft. Add chilis, flour, and cumin, cook and stir about 3 minutes. Add this mixture, chicken broth, and beans to pot. Bring to boil, reduce heat and simmer 10-15 minutes. Add chicken, cook until hot.
These recipes are SO EASY! I try and get all Publix or Target brand cans and I really do save some money. Also I didn't know what great northern beans were, but I used Navy beans in the white chili. I do NOT like to cook chicken, I always over cook it so it isn't raw and then it turns out to be tough and chewy like bubble gum. So I use a rotisserie chicken for the white chili, it is SO easy to use and you have left over for another meal! Enjoy! Happy Weekend!
(I didn't put pictures up because soups and chilis don't look all that appetizing on film..)
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