Seven Can Spicy Chicken Taco Soup

When planning an informal work lunch this week, I reached out to several catering companies to provide the meal. This became tricky because the luncheon was being held off-site, roughly three hours from my home, and my budget was tight. When I quickly added up costs related to preparing and delivering food for the group, I realized that ordering from a local caterer was going to be a far too expensive option. As I searched my mind for an alternative, I was reminded of this recipe for a hearty soup that would hit the spot as the weather forecast predicted rain and 45 degree temperatures for the day. Adding a few other lunch items to the menu would round out the meal.

I ended up ordering a 4-ft. long sub sandwich from the deli department of the area grocery store. I picked up a large vegetable tray and a case of bottled water. Finally, I headed to the store bakery and purchased a box of freshly made oatmeal cookies for the group. I paired this soup with all of the other items that I had purchased and covered the tables with seasonal table clothes. Returning to our meeting room, I quickly popped all of my purchased items in the fridge and plugged in my trusty, 6-quart crockpot. I opened all seven cans and popped them into the slow cooker. Lunch would be served in three hours, so I had plenty of time to warm the soup and meld the flavors. Last, but not least, I crumbled up a bag of Frito’s Corn Chips and opened a package of sharp cheddar cheese to sprinkle over the top of the individual bowls of soup. This step is the game changer; bringing this ridiculously simple soup over the top. The warm hearty soup, paired with a topping of slightly melted cheese and crunchy corn chips really makes for a mighty good, super quick and easy lunch idea.

Seven Can Spicy Chicken Taco Soup

1 can black beans, drained and well rinsed(15.5 oz)

1 can pinto beans, drained and well rinsed (15.25 oz)

1 can whole kernel corn, drained (15 oz)

1 can diced tomatoes, do not drain (15 oz)

1 can mild enchilada sauce (10 oz)

1 can chicken broth (15 oz)

1 can chicken breast, drained and flaked with a fork (12.5oz)

1 package low sodium taco seasoning mix

2 teaspoons garlic powder

Directions

Combine all ingredients and cook using preferred method below:

Crockpot – Cook on medium temperature for 3-5 hours

Stockpot – Cook on medium-high heat for 25-35 minutes

Instant Pot – Cook on “Manual” for 4 minutes with quick venting method

Serve topped with crushed Frito or Dorito Corn Chips and shredded cheese.

Note: Can sizes listed above are approximate; this is a very forgiving soup recipe. Add water or extra broth, if needed. Also, use lower sodium versions of the canned products, if your concerned about salt. If you’d prefer to use fresh chicken breasts for this recipe, use about 1 1/2 cups of cooked, diced chicken.

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Low-Carb Taco Casserole

While most households were gobbling up lots of carb-laden snacks and appetizers this past Sunday, we watched the Super Bowl while munching on this delightful Low-Carb Taco Casserole.  I used to make this recipe without the added Doritos chips but I find the crust to be a bit more crunchy and a lot less low-carb tasting… just by added 3 little chips to the mix.  I looked up the  nutritional facts for Doritos and calculated that 11 chips equal 16 grams of carbohydrates so you can do the math to figure how many carbs exist in just 3 crumbled chips. Boy, those chips add a world of difference to the crust.  You be the judge…  It’s totally up to you if you’d like to omit the chips.  …Hope you enjoy this simple recipe that’s packed with flavor!

Low-Carb Taco Bake

For the crust:
4 ounces cream cheese, softened

3 eggs

1/3 cup half & half

1/2 package taco seasoning mix

8 ounces cheddar cheese, shredded

3 Doritos chips, crumbled

For the topping:
1 lb. ground beef
1/2 package taco seasoning

1/4 cup tomato sauce

2 tablespoons green chilies, optional

1/2 cup tomato, diced

8 ounces cheddar cheese, shredded

Preheat oven to 375 degrees.  Grease a 9×13″ baking dish; set aside. 

To make the crust:  Beat the cream cheese and eggs until smooth.  Add the half & half and taco seasoning, mix well.  Spread the cheddar cheese over the bottom of the baking dish.  Spread the egg mixture evenly over the cheese. Sprinkle crumbled Doritos over egg mixture. Bake at 375ºF, 25-30 minutes or until golden brown on the edges.  Let stand 5 minutes.

To make the topping:  Reduce oven temperature to 350 degrees.  Brown the ground beef until no longer pink; drain thoroughly.  Stir in the taco seasoning, tomato sauce and chiles.  Spread over the crust.  Top with diced tomato and shredded cheese.  Bake for 20-25 minutes or until hot and bubbly. Cool slightly before cutting into serving-sized squares.