Instead I thought I would share the recipe for one of my favorite stews, because, coincidentally, we had it for lunch today when we got back from our sleepless-night-in-the-woods. With the fall weather on the way, and the crisp and cool air, this Taco Soup is so good! If you like Mexican food, this will be a big hit in your house! Plus, it seems to get better as it bubbles away on the stove, so you really can't mess it up.
I hope everyone has a great Labor Day weekend! I will be back on Tuesday with some more projects that were supposed to get done this week...
1 1/2 lb. chicken breast, cooked and cubed or shredded
1 medium onion, diced
1 Tablespoon olive oil
2 cans (15 oz. each) pinto beans, drained and rinsed
2 cans (15 oz. each) black beans, drained and rinsed
2 cans (28 oz. each) diced tomatoes, liquid included (I use Muir Glen fire roasted...adds a little kick!)
2 cans (15 oz. each) chicken stock (or more if you prefer a soup rather than a thick stew)
1 (8 oz.) block cheddar cheese, cubed (I use 2% cheese and it takes a little longer to melt but tastes great!)
1 packet dry ranch dressing
1 packet taco seasoning
1 1/2 Tablespoons salt
5-10 dashes of Tabasco sauce
Cook the chicken on the stove or the grill, if you are feeling really fancy. Let cool and dice or shred into bite-sized pieces. Saute the diced onion in a large soup pan until soft and translucent, 5-10 minutes. Add all the other ingredients, including chicken, leaving the cheese until last. Simmer 1-2 hours until cheese cubes melt and the flavors blend together. Check for seasoning and add more salt, pepper and Tabasco as desired. Serve with tortilla chips. Yum!