Taco Soup

Phew!  That's about it.  I am wiped out.  We just got back from a mini-camping trip with Nina (her first!) and I am exhausted!  We only went for one night, about ten miles down the highway to a local campsite.  Nina did alright, but between her flailing around in her sleep (how many elbows to the face can one mama take?), hourly train drive-bys, Nina's constant wakings because of all the weird noises and the 5:30 wake-up call, we are done!  I was planning something a little more fancy for today's post, but girls, I got nothin!

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...

Taco Soup

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!

Serves: 8.