Taco Soup

This is a kind of taco soup where you open up a can of what ever you want to add. This soup originated from Janie Poulson's receipe. This particular dish I did the following:

• Browned ground beef and added about 1 package of taco seasoning. I do this in a big pot that will be for the soup, that way I limit the amount of dishes that need to be cleaned. 
• Kidney beans (not drained)- I felt like they needed to cook with the seasoning after the beef was browned so I added them first.
• corn (drained)
• I happened to have some baby carrots and celery in the fridge so I cut those up and put them in a bowl with water and microwaved for a couple of minutes until they were cooked. Then I added them as well water and all.
• The original recipe calls for tomato paste. Since my hubby is not a big tomato lover like I am, I left that out. Last fall my mom and I canned different salsa's, she made a chunky kind that had onions, tomatoes, green pepper and good seasonings. So I opened up a jar and added it as well. :) 
• I cooked it for about 20 minutes to let it season well. 
• Serve with chips, cheese, sour creme
• Even my little 2 year old was eating this. :)

*This recipe could be frozen or maybe even canned. I remember when I was little and my family had been sick, Janie Poulson brought over a jar of her recipe, but I am not certain if it had actually been canned. 

Note: I didn't think to take a picture until we were cleaning up. :)

Southwestern Chicken and Barley Chili

I was sad to miss the cooking class the other night.  But I wanted to share one of my go-to soup recipes.  I know it feels too warm outside right now to eat soup, but this is good any time of year.  I love it because just about everything is canned so it is really quick, but also delicious.  Every time I make this for people they love it.

Serves 6-8 people.

INGREDIENTS

·         1 (14.5-ounce) can diced tomatoes (I like to use the ones with green chiles), undrained

·         1 (16-ounce) can tomato sauce

·         1 3/4 cups low-sodium chicken broth

·         1 cup quick barley

·         4 cups water

·         1 tablespoon chili powder

·         2 teaspoons cumin

·         1 teaspoon dried oregano

·         2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces (I used canned chicken and it tastes just as good)

·         1 (15-ounce) can black beans, rinsed and drained

·         1 1/2 cups frozen corn kernels

·         Garnishes: shredded cheddar cheese, sour cream (or Greek Yogurt), sliced green onions, tortilla chips

DIRECTIONS

1.       In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, and dried oregano.  Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. (If you’re using canned chicken, add it later with the corn and beans) Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.

2.       The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Adapted from http://www.melskitchencafe.com/