Best and QUICKEST chicken taco soup

This month has been a good month for recipes at work. One of the girls I work with brought this and the smell drove me crazy! I had to ask her for the recipe. I only work 2 days a week but since I got the recipe I have brought it to work every Friday. This is one of those deals that you can make in an instant and it is even better when it sits in the fridge a couple of days. I have been freezing single servings and it defrosts GREAT. Lee and Keaton like it all dolled up as shown. I like it just plain or with a dollop of light sour cream.

Chicken Taco Soup

2 or 3 frozen chicken breasts (I use these chicken shreds)

1 pack Taco seasoning (I make my own)

1 pack of Ranch Dressing mix

1 can Rotel tomatoes

1 can black beans

1 can Kidney beans

1 can White beans

1 can Vegetarian baked beans (use the small can or 1/2 of large can)

1 can corn

This is the easy part! Throw it all in the crock pot in the order listed. Do not drain anything just throw it in. Cook on low 6-8 hours if using raw chicken. 1-2 if using shreds.

Voila!

Beans, beans and more beans!

In these lean economic times we are all looking for healthy ways to feed our family on a dime. It is even better when the results are better then what you can get in the store!

I started doing my own beans a little over a year ago and have not bought store bought beans since. It is so easy to do up a pot of beans and have them in the fridge for lunches, a quick side or dinner. I have given this recipe out a hundred times and it is a staple for a lot of my family. I had 2 requests for it this week so I thought I better get it posted. I originally got this recipe from Amy over at Sisters Dish. She is a great one for build your own Mexican food.

This process you can use to make any kind of beans. I have done white beans, and black beans using this same technique. I have also frozen the cooked beans and used them in soups and they defrost perfect.

I buy my pinto beans at Costco. You can get a 25 pound bag for about 10 bucks. Honestly we went through our first bag in about 6 mos. I buy my spices in bulk from Smiths or Winco. They are a tiny fraction of the cost there.

Smashed Beans

The night before I rinse and soak 3 cups of beans. My sister Meesha soaks 6 cups and then uses 1/2 and freezes 1/2 so her next batch is pre-soaked......genius. If you see any foam on top you will want to scoop it off. This is the name of the game in keeping your beans from being gassy. Anytime during the process if you see foam....scoop, scoop, scoop. In the morning...or when you get to it...rinse the beans with fresh water (another digestion helper). Put the beans in a crockpot (just the regular size not the huge size) with 3 Tbsp bacon grease (I always leave the grease out and it is still great). Cover them with water (you want to have about 2 inches over the beans). Cook them on high for 6 hours, or low for 8-10 hours. Remember watch for foam and check to be sure the beans stay covered in water. The cooking time is not an exact science. Older beans take longer to cook. You will know it is done when you can easily mush one on the counter.

When the beans have about a 1/2 hour left to cook add: 5 jalapeno rings (I keep a jar in my fridge just for this, you could probably do fresh), 1/2 T season salt, 1/2 T garlic salt, 1/2 tsp onion powder, 1/2 tsp cumin, and 1 T chili powder. After the 1/2 hour scoop the beans into a food processor (or blender, or hand mash). Add 1 cup cheese and enough liquid to bring it to the consistency you would like (don't skimp on the liquid, it makes them great). Good luck!

Cathy Riggin's Spanish Rice

I took the holidays off. I didn't mean to but Lee worked a ton of overtime which really was a blessing, but also a cramp in my style :)
My brother asked for a recipe for Spanish Rice so I figured I would kill two birds with one stone. We got this recipe from Cathy years ago. Cathy was my Sunday School teacher many times growing up. I also babysat her 6 kids quite often. She died from cancer a while ago. I love to make this because while I make it I can think of how kind and good she always was to me. Don't you love recipes like that? It is that kind of Spanish rice that tastes like the kind you get in a restaurant. It really will become your favorite.

Restaurant Style Spanish Rice
2 Tbsp oil
1 cup rice
2 cloves garlic
1/2 cup FINELY diced onion
2 c chicken broth
1/2 cup tomato sauce
1/2 tsp salt
Heat oil, add rice and stir till kinda brown. Add garlic, onions and salt and cook until the rice is golden brown and the onions translucent. Stir in broth and sauce. Boil for 4 minutes. Turn to low, cover and cook for 15 minutes.

Barbacoa- 15 minutes

If we are talking easy burritos are an all time favorite. Everyone love Cafe Rio Barbacoa Pork. There are tons of recipes floating around there with TONS of ingredients. My sister Meesha and I have one that is a 2 minute fix.
Cook a pork loin, picnic pork, boneless pork ribs (about 3 pounds)...whatever you can get cheap in the crock pot for 8 hours on low. Shred and add 1/2 cup brown sugar and small can of enchilada sauce (you can use my recipe for homemade enchilada sauce if you want extra credit but then you loose the quickness :). Use for burritos, tacos, nachos, enchiladas, taco salad, whatever. This also freezes well for a quick second dinner.

Enchilada Sauce

This is my favorite recipe for enchilada sauce. It makes a ton so we have extra in the fridge. I fill my enchiladas with crockpot cooked chicken, light sour cream, corn, and green onions. Then I can put the cheese on the top where you notice it. The guac is just avocado mixed with Costco's Jack Salsa. Making your own enchilada sauce is MUCH more tasty, not to mention less then 1/2 the cost. This is a keeper (thanks to Amy at Sisters Dish for this great recipe).

1/2 cup vegetable oil

4 Tbsp flour

6 Tbsp chili powder

1 29oz can diced tomatoes (puree in blender (don't think that tomato sauce is the same....it is not)

1 can chicken broth

1 tsp cumin

1 tsp garlic

1 tsp onion salt

Heat oil on med high heat. Turn down to med and add flour and chili powder. Stir constantly for 2-3 minutes (you gotta stir to keep it from burning). Slowly add in tomatoes, broth, and spices. Cook for another 10 minutes until slightly thick.

This is also great mixed in beans for a great bean dip.