Taco Soup

This started off to be a favorite crock pot/Weight Watcher recipe.  It is now simply a  favorite.  Friends along the way have helped us perfect it.  The chicken variation at the bottom is perfection!

1 lb. lean ground beef
1 c. chopped onion
1 16 oz. can pinto beans, not drained
1 16 oz. can dark kidney beans
1 16 oz. can corn, not drained
1 16 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 pkg. taco seasoning
1 pkg. ranch dressing dry mix
1/2-1 cup water

Brown beef with onions in a skillet. In a dutch oven, combine the beef and onion mixture, then the rest of the ingredients. Simmer 20 minutes.

Additionally, you can add a can of hominy or a variety of beans. Also, chopped peppers can be added for more spice.

Variation:  Instead of browned ground turkey/ground beef, you can simmer chicken with the taco seasoning for a few hours in the crockpot and after chicken is done, shred with a fork.  Add the chicken back in the crockpot and add the remaining ingredients and heat until hot.

This can be frozen. If it thickens too much, add water.

Enchilada Soup

My family loves this recipe.  Mom practically begged me to make it the first time. It is easy and warm, and we never make it the same way twice.  Here is the perfect answer to a cold or rainy day. 

Enchilada Soup


2 chicken breasts, lean hamburger, or chopped pork
1 onion, chopped
1 can diced green chilies (optional)
1 can Campbell’s fiesta nacho cheese soup
1 can (low sodium) cream of chicken soup
1 can enchilada sauce (red or green)
2 cans (fat free, low sodium) chicken broth
1 cup or so of Minute Rice (or regular rice, already cooked)

Saute the onions till softened. Add meat, and cook through. Add all the cans, and heat through. Add rice if desired. Slice of advocado is optional.   Served with cornbread is a bonus.