Taco Soup

Taco Soup

One tradition we have during the holidays is Taco Night. Its one of our favorite family meals. I had a little left over taco meat so I added a little more and made a big pot of Taco Soup today. Its so good and the longer it cooks the better it gets. Hope you enjoy it too!

Brown & Drain
4lb Ground Beef

Add & Simmer 15 minutes
3 pkg Taco Seasoning Mix
2 pkg Dry Ranch Dressing Mix
2-Large Onions Chopped

Add to Above
2 cups V-8 Juice
4 Cans Chili Beans
2 cans Corn

Simmer one hour or cook on low in crock-pot for the day.

Serve with sour cream and tortilla chips. Also good with sliced flour tortilla shells or corn bread. We like to top our bowl with a little cheese and sour cream.

See this and other great crock-pot recipies here at Crock-Pot Wedneday.

Turkey/Chicken Noodle Soup

After we have turkey or chicken I usually put the left-overs in the freezer and make a pot of soup shortly after. I love it, its good comfort food and great for the fall season. I hope you enjoy it too!

Ingredients

• 2lb Turkey/Chicken (cooked and cut into bite size pieces)
• 1 small Onion, chopped
• 1 cup Carrots, chopped
• 1/2 cup Celery, chopped
• 1 tsp Butter
• 6-8 Bouillon Cubes
• Water
• 1pkg Frozen Noodles or Egg Noodles

How To Prepare

• In large pot bring 3 cups water to a boil and dissolve bouillon cubes.
• Add onion, carrots, celery and turkey and simmer for 25 minutes adding water if necessary.
• Add remaining water to pot and bring to another boil.
• Add noodles and boil for 20 minutes lower heat (if you are using egg noodles then you're ready to eat, if using frozen noodles continue to cook)
• Simmer 1-2 hours or transfer to a slow-cooker and cook on low for 3-4 hours
• The longer you cook the thicker and better the sauce will become.
• If you add more water add 1-2 chicken bouillon too so it does not loose flavor.

Enjoy!!!

Shrimp & Corn Chowder with Sun-Dried Tomatoes

Now that fall is in the air I like to include soup on our weekly menu. Not only is it nice comfort food, but let's face it, its quick and easy! I am all about that these days. This is a meal you can whip up in just a matter of minutes but it taste so delicious.

Ingredients

• 2 cans of your favorite Potato Soup
• 2 cups Milk or for a richer soup Half and Half
• 3 cups Whole Kernel Corn (can or frozen)
• 4 tbsp Sun-Dried Tomatoes (strips)
• 3 tbsp Fresh Chives (chopped)
• Salt and Pepper (to taste)
• 2 cups small or medium peeled and deveined cooked shrimp

How To Prepare

• Heat soup, half & half, corn, chives, seasonings and tomatoes over medium heat to a boil. Reduce the heat to low. Simmer for 15 minutes.
• Stir in the shrimp and cook until mixture is hot and bubbling. Season with black pepper.

Serve With

• Garlic Bread or Grilled Cheese