Taco Soup

Well, well, well.  Seems like I say this every time, but I can't believe it's been July since my last post.  Again, life is busy.  I think that is a way of life for most of us. 

Weather where we are has definitely has a "fall feel" as the highs last Saturday didn't get out of the 40s.  Fall festivals and soup made it feel even more like fall. 

A friend put out a plea for soup recipes on Facebook, so I took a look at what I had.  Here is a recipe where most of you would have all of the ingredients already in your pantry and refrigerator.  Hope you enjoy it!

TACO SOUP

1 lb hamburger w/taco seasoning
1 can tomato soup
1 (8oz) can tomato sauce
1 can Rotel
1 can corn
1 can Bush's chili beans - hot

Prepare taco meat as directed on package.  Put all ingredients (including juices) in a large dutch oven.  Heat through.  You can also dump in a crock pot and cook on low all day.

Top with shredded cheddar cheese and serve with Fritos. 

Recipe from:  Faye Whitfield and/or Betty Sue Duncan

Notes:  As with most chili and soup, this tastes better the second day!

White Bean Chicken Chili

Let it snow! I missed our city's last snowfall, but we're getting some today. It's nice when you don't have to go anywhere and can watch the snow falling from inside the house.

One cold day, my cousin's wife posted on Facebook that she was having this chili. I asked for the recipe, and we really liked it. It's a perfect day for this chili.

White Bean Chicken Chili

1 lb boneless skinless chicken breasts, cooked and shredded
1 pkg McCormick white chili mix
1 can low sodium chicken broth
1 can great northern beans
1 can fire roasted tomatoes
4 oz tomato sauce
half can corn
1 cup water

Boil chicken until cooked (I use 2 chicken breasts). Shred. Put all ingredients in dutch oven or large stockpot and heat through, OR cook in crock pot on low 6-8 hours. Serve with shredded cheese and sour cream, if desired.

Recipe from: Kelley Ducusin

Notes: Kelley serves warm tortillas with this chili.