Tonight I made taco soup. That sounds simple but I actually had to make quite a few tweaks and adaptations to make it acceptable to my family. I started with Paula Deen's recipe and began fiddling. I ended up with two soups.
Beef Taco Soup
The Stuff:
1 lb ground beef, browned and drained
1 15 oz can mexican stewed tomatoes
1 15 oz can diced tomatoes with sweet onions
1 10 oz can rotel
1 15 oz can ranch style beans
1 15 oz can corn kernels, drained
1 package of taco seasoning
1 package of ranch salad dressing mix
The Process:
Dump everything into a big stockpot and simmer for about an hour. Put crushed tortilla chips and shredded fiesta cheese in a bowl and ladle your soup over. I topped mine with guacamole.
Chicken Taco Soup
The Stuff:
1 lb chicken breast, roasted and shredded
1 15 oz can mexican stewed tomatoes
1 15 oz can diced tomatoes with sweet onions
1 10 oz can rotel
1 15 oz can ranch style beans
1 package of taco seasoning
1 package of ranch salad dressing mix
The Process:
Dump everything into a big stockpot and simmer for about an hour. Put crushed tortilla chips and shredded fiesta cheese in a bowl and ladle your soup over. Basically, I just switched the beef for chicken and eliminated the corn. Ben put sour cream on top because he doesn't like corn or guacamole and he's weird.
Sophie ate half a bowl. Milly ate two bowls and I had trouble snapping her pajamas. Gideon ate chips because he's annoying.
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