Saturday, November 6, 2010

Victory Soup

I foresee myself being forced to make this soup again 3 more times in the next 3 weeks.

Reason being, my husband is extremely superstitious about Aggie football.

For example, as we were watching the A&M vs. OU game tonight, he refused to take off his shoes and socks until the end of the game because he was afraid it would change the tide of the game. Um, what?

Another example, he was drinking Shiner Bock beer during the first half when we were winning, then during the 3rd quarter he switched to St. Arnold and we started sucking, so he switched back to Shiner. Interesting coincidence? Nope, not to my husband.

And since we did end up winning against #8 OU tonight (WHOOP!), I foresee him demanding I make this same Chicken Taco Soup for the final 3 games of the season, in order to avoid "jinxing" our beloved Aggies.

Luckily, I will have no objections to this request, since this soup was delicious AND easy. That's a winning combo in my book!

This recipe was given to me by a coworker, which I tweaked to better suit our needs a bit. Trust me when I say, it is SO good! My favorite part is the extra flavor that the ranch & taco seasoning packets add to it.

Chicken Taco Soup
Source: no idea who the original recipe comes from, but I got it from a coworker

-1 tsp Olive Oil
-1 Onion, chopped
-2 Bell Peppers, chopped
-1 can Ranch-style Beans
-1 14.5 oz can Stewed Tomatoes
-1 can Rotel with Green Chiles
-3-4 cups of cooked, shredded Chicken (you could use any leftover chicken for this but we roasted 3 whole, bone-in chicken breasts at 425 degrees for about 45 minutes)
-1 packet reduced-sodium Taco Seasoning
-1 packet Ranch Dressing mix
-4 cups reduced-sodium Chicken Broth
-1/2 cup Frozen Corn

Toppings: plain greek yogurt (or sour cream), sharp cheddar cheese, chopped avocado, Fritos corn chips (or tortilla chips)

Heat oil over medium-high heat in a soup pot. Add bell pepper and onion and saute until tender.

Add all the rest of the ingredients and stir well to combine. Reduce heat to medium-low and simmer for 30-45 minutes. (Side note: You could also easily adapt this for a slow cooker....just toss all ingredients in and cook on low for 6-8 hours)

Serve soup with toppings as you please. Enjoy!

Recipe makes enough for 6-8 servings, at least. We have tons of leftovers!

Oh and before I go, I just have to share this pic of my pup.

Lately, with the sun going down so early, I've resorted to taking food photos in our mud room, since we get the best bright light in there. In that room we have a little doggie door and my pup likes to stick her head through and check on what I'm doing when I'm in there.

You know, cuz she's too lazy to come all the way through the door.

And one more thing, these:
Are amazing. They're from Target, if you're wondering.

That is all.

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