Taco Soup

1 lb ground beef, cooked and drained
1 can corn
1 can diced tomatoes
1 can kidney beans
1 can green beans
1 pkg taco seasoning

After draining ground beef, return to pot and add all canned ingredients - un-drained. Stir in taco seasoning. Add water if deeded to dilute. Heat to a slow boil. Serve with grated cheese, sour cream and tortilla chips.


Thanks Britt for sharing this recipe with me! :)

Chicken Taco Soup

1 20 oz green enchilada sauce
6 boneless skinless chicken breast
1 16 oz salsa
1 large can chicken broth
1 small can green chilies (optional)
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn
1 1/2 cup minute rice
3 tablespoon lime juice
chopped cilantro (to taste, I like alot!)

Put first 5 ingredients in crock pot on low for 8 hours.
Remove chicken so you can shred it, then add it back with the rest of the stuff to cook 10-15 mins or until heated through.

Then you can eat over tortilla chips and sprinkle cheese over it or just put it in a bowl and enjoy!
I don't follow the recipe every time. Sometimes I put onions or a can of dice tomatoes. I love it! Hope you enjoy!

from Tami Peck Heintschel

Chicken and Sausage Gumbo

1 (6 lb) Chicken (take off skin - makes it less greasy) (leave bones - it adds to the flavor)
1 lb Sausage - cut in chunks
1 medium onion - cut in small pieces
2 bell peppers - cut in small pieces
4 celery stalks - cut in small pieces
4 1/2 quarts of Water
8 oz (half the jar) of Kary's Dry Roux Mix

In large pot, bring water to boil.
Add roux stirring continuously until Roux is dissolved.
Add the rest of the ingredients.
Boil over medium heat for about 2 hours.
De-bone and cube chicken (discarding any access fat and skin) and return to pot.
Serve over a scoop of rice.

Chicken Noodle Soup

I made Chicken Noodle Soup for dinner and I think it turned out great!

8 cups water (ended up being about 11-12 cups of water)
2 boneless skinless chicken breasts
2 sticks of celery (more if you want more)
2 cups of egg noodles (I used the bigger one and it comes in a 16 oz bag)
4 cans of chicken broth
8 chicken bullion cubes

I put the 8 cups of water, 4 bullion cubes and the chicken in a pot and boiled the chicken until it was cooked all the way through.

Then I took out the chicken and cut it up into small chunks or shreds and put it back in the pot.

I cut up the celery and dumped it in the pot.

I added the four cans of chicken broth and brought it all back up to a boil.

Then I added the bag of egg noodles.

The noodles sucked up so much of the liquid, that I ended up added about 3-4 more cups of water.

Then I added four more bullion cubes so that the water didn't dilute the chicken flavor and I let it all simmer for about an hour.

It made a huge pot. It served 6 adults and 1 kid and I still had some left over!