Four Bean Taco Soup and Homemade Taco Seasoning Recipe

My family has eaten devoured taco soup forever. It is truly a staple in our home. So when we went clean I knew we had to still have it. I do not miss the meat at all and love all the yummy fixins I serve it with. We eat it as a soup, then eat it over brown rice delicious both ways.

Four Bean Taco Soup

3 cans ready cut diced tomatoes

1 can black beans

1 can kidney beans

1 can great northern beans/white

1 can whole pinto beans (not refried)

1/4 cup red onion diced

1 cup frozen corn

1 green pepper diced

2 T. Agave

1 packet taco seasoning (if you like it more spicy or flavorful you may want to use 1 1/2 packets) or *homemade taco seasoning: 1 t. chili powder, 1 t. cumin, 1/2 t. paprika, 1.2 t. garlic powder, 1 t. cornstarch, 1/4 t. sea salt, 1 T. dried onion.

Drain and rinse all beans. Add all ingredients to large stock pot. Cover with water mix and stew for 30 minutes.

This sits great in a crock pot all day and freezes well also!

Serve with guacamole, pico de gallo, green onions, cilantro, multi grain tortilla chips (food should taste good has a delicious one)...

Freezer cooking: Tomato Basil Soup

Tomato Basil Soup
In Sauce pot combine:

2 cans large crushed tomatoes (if you do not have a hand blender use tomato sauce)
1 qt. water
1 lb. softened cream cheese
1/4 cup fresh basil (or dried if fresh is unavailable)
1/3 cup sugar
Salt and pepper to taste

Simmer ingredients for 1 hour then puree with hand mixer until smooth(or omit and have a chunkier consistency). Taste and re season as needed.

When I am feeling spicier. I add a little oil to the pan first and saute chopped garlic and onions. this reminds me of Zuppas version.

Serve with Parmesan bread sticks, gold fish (for the kiddos) or your favorite crackers.

To freeze simply put in gallon zip lock bags and lay flat. Don't forget to label it, or else you might forget what it is!

White Chicken Chili

On Halloween a neighbor made this for our little pot luck. We weren't even planning on going till my hubby broke his thumb and that made for a "at home Halloween". Any way I've been asking for the recipe ever since.

White Chicken Chili

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chile's, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese

Top with
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces.
Set aside. In almost every case I prefer grilled chicken. I grill a couple of pounds at a time then cut into bite size pieces and freeze in family size portions. This way I always have chicken on hand for salads or soups.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic,
and cook and stir until the onion is translucent, 2 to 3 minutes. Add
the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and
cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point
and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese, and continue cooking until the
cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family
or guests tear the bread instead of serving it sliced. Or serve with tortilla chips and salsa.

Variations: For a thinner chili, the consistency of soup, add more chicken broth,
up to 6 cups total. When I'm on a diet (which I am) I omit the sour cream and just serve it on the side!

This can also be made in the good old crock pot. Add all ingredients but sour cream and cook on low for up to 5 hours!

Tomato Basil Soup

homemade tomato basil soup

This is a staple in my home during the cold months. I double or triple it it freezes well and sits in a crock pot well also. A seriously cravable soup. Serve with Parmesan cheese and bread sticks, or for the kiddos with gold fish.

In Sauce pot combine:

2 cans large crushed tomatoes (if you do not have a hand blender use tomato sauce)
1 qt. water
1 lb. softened cream cheese
1/4 cup fresh basil (or dried if fresh is unavailable)
1/3 cup sugar
Salt and pepper to taste

Simmer ingredients for 1 hour then puree with hand mixer until smooth(or omit and have a chunkier consistency). Taste and re season as needed.

When I am feeling spicier. I add a little oil to the pan first and saute chopped garlic and onions. this reminds me of Zuppas version.