Chicken Tacos & Chicken Tortilla Soup

These chicken tacos are really yummy. It makes probably 10-12 servings, so you can cut the recipe in half, or you can make it all then use the leftovers for the chicken tortilla soup recipe below!

Chicken Tacos

Ingredients

4-5 frozen chicken breasts

16 oz black bean & corn salsa

tortillas

1 cup brown rice

chicken broth

toppings (sour cream, cheese, avocado)

Directions

-Place chicken breasts in the crock pot & top with salsa. Cover & cook on low for 5-7 hours.

-Shred chicken.

-Cook 1 cup brown rice in chicken broth. Add spices if desired (I used cumin, garlic powder, onion powder, chili powder, salt & pepper).

-Place shredded chicken on a tortilla. Top with desired toppings (I used the ones listed above. I also put the rice on the taco, but you can eat it on the side).

Chicken Tortilla Soup (from allrecipes.com)

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions
• 
  
• Directions
• -In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• -Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• -Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
• 
  
• Modifications: of course I left out the onion & used onion powder instead. I also nixed the corn & used a can of hominy instead of just a cup. We ate about half of the chicken taco base, then I used the leftovers in this recipe. So yummy!

Minestrone Soup

This soup is hearty and filling, and full of flavor. The prep is kind of labor intensive, so you may want to chop the vegetables the night before, or make the entire thing the night before since most soups are always better the next day. If you double the recipe, which is what I did for Lifegroup, use the biggest stock pot you can find, because it makes a lot! I couldn't use all the water it called for since it wouldn't fit, but it just made the soup taste yummier and richer. This serves 6.

Ingredients:

1 cup chopped onion
4 cloves minced garlic
1/3 lb. ground beef
1 cup chopped celery
1 cup cubed carrots
2 cups tomato puree (I used an organic brand for better flavor)
2 14.5 oz. cans stewed tomatoes, undrained
1 14 oz. can beef broth
1 10.5 oz. can condensed French onion soup
5 cups water
1/4 cup red wine
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked pasta (I used HEB brand Garden Shells)
1 15 oz. can garbanzo beans, drained
1/4 cup chopped parsley

In a large stock pot, cook onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 min. Then stir in zucchini, spinach, pasta, garbanzo beans, and parsley. Cook for 15 more min. and serve with fresh grated Parmesan cheese.

Emily

Cream of Cauliflower Soup

Ingredients:

6 C water

20 oz frozen cauliflower

3/4 C finely chopped onion

1 t white pepper (do not substitute black pepper)

2 t salt

1 t garlic powder

8 oz American cheese, shredded

1 C milk

1 C half and half

1/4 C butter

1/3 C flour

1/2 C cold water

Directions:

Bring 6 C water to boil. Add cauliflower and onion; bring back to boil 10 minutes. Add seasonings and cheese. Stir until cheese melts. Add cream, milk and butter. Add water slowly to flour in separate container and shake until smooth, then add to hot mixture slowly, stirring rapidly. Cook until soup has the consistency of heavy cream (about 25 mins).

Enjoy!

Beatrice

Topher Soup

Ingredients:

4 chicken breasts, boiled & shredded

1 box of chicken broth

1 can petite diced tomatoes

1 can sweet corn

1 can hominy

1 can garbanzo beans

1 pkg. dry fajita seasoning

1 pkg. dry ranch dressing mix

tortilla chips to garnish

cheese to garnish

Directions:

After boiling and shredding chicken, add to large pot with all the vegetables (drained), and the seasonings, then add enough chicken broth to cover the ingredients. Let cook for at least 2-3 hours.

My Notes:

This soup is better if you make it a day in advance! It also gets better as leftovers. Also it is very easily doubled - this recipe will make enough for 4-6, but I prefer to double the recipe because we eat it for a week it is so good. You may also add any other ingredients such as black beans (im trying that next time) or white pinto beans, etc. Add any successful experiments in the comments!

Kristin

Southwestern Chicken Soup

Here's some more comfort food for this chilly weather! Its kinda similar to tortilla soup but with a Santa Fe type twist...

Ingredients:
1 12 oz. jar of salsa verde
3 cups shredded cooked chicken
1 can white kidney beans, drained
1 can corn, undrained
3 cups chicken broth
1 tsp. chopped rosemary (optional)
sour cream
tortilla chips

Hint for cooking the chicken beforehand: Buy uncooked chicken tenders and cover with water in a pot. Add the rosemary in with the chicken and cook on low for 1 hour, for chicken to absorb rosemary. Creates a great flavor that blends well with the salsa verde :) Drain and shred.

Directions:
Pour salsa in a large pot and cook on medium-high for 2 min. Add cooked shredded chicken, beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 min., stirring occasionally. Serve with tortilla chips and a dollop of sour cream. For soupier soup, use 4 cups of broth.

So yummy! Enjoy!
-Emily

Taco Soup

This is an amazing and easy soup for any occasion!
It reheats well too! Serves 6-8.
Enjoy!
-Alexis

Taco Soup

1 lb. ground beef
1 can of black beans
1 can of red kidney beans
1 can of corn
1 small can of chopped green chilies
1 (16 oz.) can of tomato sauce (make sure it is not the preseasoned kind)
1 taco seasoning packet
1 ranch dressing packet

Brown the hamburger meat.
Add all other ingredients into a large pot without draining the cans over medium-low heat.
Drain the hamburger, and add to the other ingredients in the pot.
Let simmer for 10 minutes.
Serve with toppings of your choice - some good ones are avocado, sour cream, cheese, tortilla chips.

Chicken Avocado Tortilla Soup

Ingredients:
1/3 c chopped onion
3 cloves garlic, peeled & chopped
3/4 tsp cumin
3/4 tsp oregano
1/4 tsp chili powder
1 1/2 lbs boneless skinless chicken breast
2 tbs chopped fresh cilantro
1/2 c cheddar cheese
1/4 tsp pepper
8 c chicken broth
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
tortilla chip strips
1 ripe avocado
salt

In a 5-6 qt non-stick pan over med. heat, stir in onion, garlic, cumin, oregano, chili powder, & pepper until spices are fragrant, about 1 min. Add broth, tomatoes with juice, and drained green chile's. Cover & bring to a boil over high heat. Meanwhile rinse chicken & cut into 1/2 inch pieces. Add to broth & return to a boil over high heat. Reduce heat, cover, & simmer until chicken is white in center (cut to test), about 5 min. Stir in cilantro and salt to taste. Slice avocado and garnish bowls with avocado & cheese.

Enjoy!
~Amanda