Mexican Taco Soup and Tortilla Soup with Guest Chef Kathy

My family loves my Mexican Taco Soup.  About 5 years ago a friend of mine made this for me to try!  OH my gosh it was soooo tasty!  We both love our crockpot and that is how she would make her soups while at work all day.  You can make this soup on the stove top too!  Just cook until celery and onions are soft.

I'm going to give you my version of her recipe and then my Guest Chef recipe!  I met Kathy a few weeks ago on a Friday Blog Hop! I asked if I could share her vegetarian version of the soup!!!

Mexican-Taco Soup (mine) click to print

2 lbs cooked and shredded chicken (can use ground beef or turkey)
5 cans diced tomatoes with jalapenos (Ro-Tel tomatoes)
3 cans corn (I use frozen or fresh corn)
2 cans kidney beans
1 can pinto beans
3 pks taco seasoning
3 pks ranch dressing powder mix
1-2 large white onions, chopped
6 stalks of celery, chopped
4 cloves garlic, chopped
1 quart chicken stock or water 
Cilantro, avacado, taco chips, shredded cheese, sour cream as toppers.

This recipe is as simple as dump,. mix and simmer!  Put it all in your crockpot.  Don't drain any of the can liquid.  It all goes into the soup. Cook on low for 4 hours or longer if needed.  Cook on high 2 hours. Serve with taco chips, shredded cheese, sour cream or guacamole.  Very tasty!  
 Thanks to Kathy, @geekypoet from her blog Healthy Slow Cooking for being my Guest Chef! Here is her Tortilla Soup recipe straight from her blog!   You much go check out her other yummy recipes!

I love tortilla soup and it’s hard to find a good vegetarian version when you’re out. So this is just another excuse to stay in and save some more money. Serve it with a salad topped with black beans, green chilies, and salsa to make a complete meal.

Slow Cooker Meatless Tortilla Soup (*gluten-free)
Prep time: 15 minutes
Cooking Time: 6 – 8  hours
  • 1 Tb olive oil
  • 1 medium onions, minced
  • 1 clove garlic, minced
  • 28 oz. organic tomatoes (diced, crushed, or whole)
  • 1/4 cup tomato paste
  • 4 cups filtered water
  • 1 tsp pepper
  • 1/2 lime, juiced
  • 1 Tb cilantro, chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 avocado, chopped
  • 1/4 cup tequila
The night before: Chop onions and mince the garlic. How easy is that for prep work? Optional: Saute in olive oil then store in fridge until tomorrow.

In the morning: Add everything but the avocado and tequila. Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust . Puree with an immersion blender.
Chop avocado and toss with extra lime juice and a little chili powder.

Serve topped with fresh cilantro, avocado, and strips of *baked tortilla strips or *crushed chips.

* Make sure to get gluten-free tortillas or chips if you have a gluten allergy!

Click for other yummy recipes:

*Chicken Veggie Thai Soup
*French Onion Pork Loin Roast
*Easiest Chili Recipe Ever!

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