I’m a soup girl. There is nothing I enjoy more for dinner after a hard day at work than a bowl of homemade soup. I enjoy cooking and I find it is better for me generally than fast food. I’ve also received a push in that direction from my doctor who encourages me to avoid the center of the grocery store and opt for fresh foods on the exterior of the market. Of course if I want homemade soup, this means I have to make the soup to have it for dinner. I have a number of “go to” recipes for soup and in the fall and winter, I tend to make a large pot of something on Sunday, sometimes Saturday, to have for the week ahead or to stock the freezer.
One of my “go to” soups is taco soup. It is on the low-calorie side of things, tastes, and so simple to make. I put it in the dump and run category of recipes.
Three chicken breasts
Two large cans diced tomatoes
Two small cans of black beans
Package of frozen corn, preferably white or silver queen or two small cans corn drained
Half a cup taco seasoning
Half a cup ranch dressing mix, dry
Two cartons chicken stock
Salt and pepper to taste.
I use a La Creuset stock pot to cook my soup. Poach the chicken breasts in half a carton of chicken stock. Remove the breasts and let cool. Shred the chicken and set to the side. In the stock pot, add the tomatoes and remaining chicken stock, the taco seasoning and dry ranch dressing mix, stir and let simmer for two hours. Drain one can of black beans and add to the pot. Add the remaining can of beans with juice and the corn. If you elected to use canned corn, drain and rinse the corn before adding to the pot. Add in the chicken and bring to a boil. After reaching a boil, reduce to low and let cook at least another hour, preferably two. Then enjoy! I enjoy it “plain” but you can also top with shredded cheese, sour creme or tortilla strips.
Post Script: This soup freezes well. I divide it into small quantities and freeze it for lunch when I want to take something for those busy days at work or for dinner after one of those days.