Monday, May 28, 2012

Homemade Taco Seasoning {Chicken Taco Soup Recipe}

My friend Rachel passed a recipe on to me for "Chicken Taco Soup" that is delicious and super easy to throw together in the crock pot or prepare in bulk and store in the freezer for multiple crock pot meals.

One of the ingredients on the original recipe is "one packet of taco seasoning," and scribbled out beside is a homemade alternative that I was pleased to find is comprised of ingredients that we keep in our spice cabinet! I love scratching pre-made ingredients off my shopping list! Use this in any recipe calling for a packet of taco seasoning:


Equivalent of One Packet of Taco Seasoning:

1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes*
1/4 tsp. dried oregano
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper


*This is a bit spicy, so if you prefer a milder seasoning, leave out the red pepper flakes.

The possibilities of course are endless with this. It makes delicious "taco meat," and I've even made taco flavored hummus!


Now for the yummy soup recipe:





Chicken Taco Soup:

1 chopped onion
1 each 16 oz. canned chili beans*,
black beans, and corn. (I use frozen corn)
1 8 oz can tomato sauce
1 cup of chicken stock or broth
2 10 oz cans of diced tomatoes
1 Packet of Taco Seasoning (or above recipe)
2-3 chicken breasts

For topping:
Sour cream (We use plain yogurt and it tastes great!)
Shredded cheddar cheese
Tortilla Chips (or Fritos )


*I stopped using kidney beans and started preparing my own black beans via Trina Holden's instructions in Real {Fast} Food to eliminate canned beans!

Just dump everything in the crock pot and make sure the chicken is below the surface of the liquid ingredients. Cook 5 hours on high or until chicken is cooked through. Pull out chicken and shred, and return to soup. That's it!

{Confession: We eat this with Fritos, which I was pleasantly surprised to discover has a refreshingly short ingredient list of only three things! You should check it out. I'm not going as far as to call it a "health food" though! ;) }

To Prepare in Bulk:

 I quadruple the recipe in a large pot on the stove top using the same amount of chicken as the original recipe for more with less. I divide into as many quart size freezer bags as possible and freeze.Then a few hours before serving, I just dump a frozen quart bag of it in the crock pot and put it on high.


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