Southwestern Taco Soup

This is a very hearty soup (more like chili) and is always a "hit" with my family.  It is one of my favorites, too, because it could not be any simpler to prepare.  AND it is one of those "comfort foods" that we ALL love this time of year as the weather is starting to get colder!

2 lbs. ground beef
1 (1.25 oz.) packet of taco seasoning
1 can chili beans
1 can pinto beans, rinsed and drained
1 can whole kernel corn, drained
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 4 oz. can green chilies
2 - 2 1/2 cups water
1 packet ranch dressing mix

Place ground beef in a large pot or Dutch oven.

Brown ground beef over medium heat until there is no pink remaining.  Drain thoroughly.

Sprinkle entire packet of Taco Seasoning mix over the top of the ground beef and stir thoroughly.

Add all of the canned vegetables and continue to stir until well combined.

Sprinkle the packet of Ranch Dressing mix over top of mixture.

Stir until well-combined and simmer over low heat for a minimum of 20-30 minutes.  (The longer the mixture simmers, the better the finished product will be.)

Serve with desired toppings such as grated cheese, sour cream, corn chips, and/or cornbread.   

*Shown here with a buttered and toasted slice of good ole' Southern Buttermilk Cornbread.

Crock Pot Coney Dogs

1 package (1 lb.) hot dogs

1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted

2 cans (15 oz.) chili without beans

1 can (4 oz.) diced green chilies, undrained

1 medium onion, chopped

hot dog buns

1 cup corn chips, coarsely crushed

1 cup shredded cheddar cheese

Place hot dogs in bottom of crock pot.

Place chili, cheddar cheese soup and green chilies in medium bowl.

Stir until well combined.

Pour chili mixture over hot dogs in slow cooker.

Cook on Low in crock pot for 3-4 hours.

Serve hot dogs in buns; top with the chili mixture, crumbled corn chips, cheddar cheese and chopped onions. Add any other condiments you desire and Enjoy!

All you need now is a Cherry Limeade and you'll never have to leave home!

Chicken Chili

With the weatherman predicting record low temperatures this weekend, I thought you all could use a little comfort food to warm you inside and out! This is what my family will be having tonight on a cold Friday evening.

It's another one of my family's favorites!

You absolutely MUST try this with the Mississippi Cornbread in my previous post!

1 chicken, cooked and shredded, or equivalent

2 Tablespoons oil

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes 

1 can Rotel tomatoes  **

16 oz. chunky salsa

16 oz. can black beans, drained (can use pinto beans or chili beans, if preferred)

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 Tablespoon sugar

1 teaspoon salt

Chop onion and green pepper.

Finely chop garlic.

Saute green pepper, onion and garlic in oil until tender.

Add stewed tomatoes and Rotel tomatoes.

Add all remaining ingredients and stir until well combined.

Bring to a boil and then cover and turn on Low. Simmer for at least 20 minutes.

Stir well prior to serving.

Top with grated cheese, sliced green onions, sour cream, ripe olives or avocados.

My family also loves it served atop corn chips.

**Note: Can use 2 (14.5 oz.) cans of stewed tomatoes and omit Rotel tomatoes, if preferred.

Veggie Chili

1 large green pepper, chopped

1 large red pepper, chopped   (I used combination of yellow and red pepper)

1 medium yellow onion, chopped

3 stalks celery, chopped

3 carrots, chopped

3 cloves garlic, minced

2 cans chili beans

1 can black beans

1 large can diced tomatoes

2 Tablespoons chili powder

1 teaspoon cumin

1/8 teaspoon cayenne pepper (optional)

salt and pepper to taste

1 1/2 - 2 cups water

1 cup TVP

Chop all peppers.

*Note : I keep sliced peppers in the freezer and chop them frozen, so you may notice ice crystals on the red and yellow peppers in this picture.

Chop yellow onion.

Chop carrots and celery.

Mince garlic.

Add all chopped vegetables to large stockpot.

Add diced tomatoes to chopped vegetables.

Add chili beans and black beans.

Add chili powder, cumin and cayenne pepper.

Add desired amount of water and stir until well-combined.  Bring to boil and then simmer until all vegetables are tender.

Add Textured Vegetable Protein. (TVP)

Stir until well-combined and heated thoroughly.

** This chili is even better the next day after all of the flavors have had more time to mix together. TVP takes on the flavor of whatever it is mixed with and is a great source of protein.