Taco Soup

This recipe is an amalgamation of three different taco soup recipes, therefore, I might as well call this one my own (I need just a little ego stroking today, thank you very much). It has quickly become one of our favorite and quick soups.

1 onion, diced
1/2 green pepper
ground beef
1 can kidney beans + liquid
1 can corn + 1/2 liquid
1 can (8 oz) tomato sauce
taco seasonings (One of those packets or your own favorite combination. Ours is chili powder, cumin, mustard, paprika, and a little Mrs. Dash (she's like my third grandma).)
tortilla chips
shredded cheese
sour cream

Saute one onion and half a green pepper (optional) in a little Worcestershire sauce. Add ground beef and brown. Add taco seasonings. Add beans, corn, and tomato sauce. Bring to a boil. Simmer until ready to serve. In your own bowl, sprinkle on some shredded cheese, crushed tortilla chips, and a dollop of sour cream.

Chicken Tortilla Soup

This probably isn't a healthy soup but my excuse is that it will help us with some additional padding in the cold winter season. I even lowered the excessive amount of butter from the original recipe (you're welcome)!

1-2 chicken breasts, cubed and cooked with a dash of chili powder (either microwave or cook in a separate pan)
1 Onion
1 green pepper (optional)
1 pint Half & Half (I hope to experiment with milk someday, I'll let you know how that turns out)
1 c. flour
1/2 c. butter
4 c. chicken broth (bullion granules + water works fine)
1 c. cheese (plus some for garnish)
1 (10 oz.) can diced tomatoes (with or w/out chilis)
1 can corn, drained (or use frozen)
1-2 cans beans of your choice, drained and rinsed (we like black beans and kidney beans)
Taco Seasonings (packet or homemade - chili powder, cumin, paprika, mustard, Mrs. Dash)
Sriracha chili paste (for my slightly masochistic husband)

Saute onion and green pepper in butter. Add Half & Half. Slowly add in and WHISK flour. Add chicken broth, cheese, cooked chicken, tomatoes, and seasonings. Rinse beans in a collander and add. Add drained corn. Season with taco seasonings and Sriracha (optional) to make it as hot as you dare.

Serve with tortilla chips, a little more cheese, and a small dollop of sour cream to cool it down.