It’s winter and we need soup!
Best enchilada soup
1 can black beans, drained
1 can pinto beans, drained
1 can petite diced tomatoes, undrained
1 can sweet corn, drained
1 12.5-oz. can chicken breast drained & flaked
1 10-oz.can green enchilada sauce
1 14-oz.can low-sodium chicken broth (1 3/4 C)
1 packet taco seasoning
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
In a large pot, heat all ingredients together over medium high heat until it reaches a boil. Reduce heat to low. Simmer 25 minutes, stirring occasionally. Maybe garnish with chopped cheese of your choice.
Busy day soup
1 lb. ground beef
1 pkg. onion soup mix
1-3/4 C mixed frozen vegetables
5 C water
1 28-oz. can diced tomatoes
1 C macaroni, uncooked
In a large soup pot, brown ground beef. Drain fat. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.
Slow cooker Mexican chicken soup
1 lb. chicken breasts, boneless/skinless
2 TBS taco seasoning
28 oz. petite diced tomatoes (do not drain)
2 C sweet corn (frozen or canned works)
1/4 tsp. salt
2 C chicken broth
1 C salsa verde
8 oz. cream cheese
toppings: avocado, shredded cheese, sour cream, tomatoes
In a slow cooker, place all ingredients and cook on low for 6 hours, or high for about 4 hours. Shred chicken and whisk cream cheese to blend into soup fully. Serve in bowls with desired topping.
She said, “Remember, when you lose a sock in the dryer it comes back as a Tupperware lid that doesn’t fit anything.”
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(Melanie Behrens – email@example.com)
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