Boy howdy, this soup couldn’t have come at a better time. The temperature today never got much higher than about 34 degrees, and the rain set in first thing this morning and shows no sign of abating for at least another day. (Speaking of: If it’s going to be this cold, it might as well be cold enough to snow! Why does Ma Nature taunt us this way?)
So when LeeLee and I got home from work tonight, it was a thrill to smell the aroma of taco soup wafting through the living room from the kitchen. And it was even more of a thrill to sit down to dinner straightaway – no lines, no waiting!
My friend Jessica sent me a version of this recipe a few years ago, and it’s become quite a year-round staple at our place. LeeLee has declared it one of his very favorite meals, and I can’t say I disagree. And it’s so simple to make, especially when you use the Crock-Pot.
What you’ll need:
1 package of vegetarian chik’n strips
1 can of chili beans
1 can of black beans
1 can of Rotel
1 can of corn
1 small can of tomato sauce
1 packet of taco seasoning
1 tsp. onion powder
2 cans of vegetable broth
And now here is where the recipe gets really, really complicated. Pay close attention lest you do this out of order:
Add all of the above ingredients to the Crock-Pot, turn it on Low, and walk away for the workday. Come back, inhale the great smells of a fully cooked soup, and eat. Garnish with a little cheese or sour cream (we went with some cheddar shreds tonight) if you like, and add a drop or two (or 20, if you’re LeeLee) of hot sauce if the spirit moves you.
In that order.
And enjoy!
:)
Hi, I found this soup on PW Tasty Kitchen website, but I am not a “member” so could not post a question. Hopefully you will find this. You have some really good crockpot recipes and I was wondering what size you have. I only have a 1.5Qt(I think) – So was wondering if I should cut your measurements in half and if I would need to cut the cook time down as well. I always struggle with this when I find recipes!
Thanks.
Linda
Hi, Linda! Thanks so much for commenting — I’m glad you found me! :)
I have a six-quart slow cooker (I think! ;)), but don’t let that dissuade you from making this soup! It’s incredibly forgiving. Try cutting the recipe in half (or less, if you’re feeling a little nervous about the whole thing :)) and see how that does. You could also omit an ingredient or two — one of the beans, for instance — and see how that goes.
With a smaller slow cooker, the cook time would also probably need to be reduced, lest your soup burn — I’d recommend that you make it on a day when you can keep an eye on it (rather than set and forget it when you go to work, for instance). That way, you’ll be able to work out any kinks on the fly.
Does that help? Let me know how it turns out! I’m happy to offer more suggestions for adjustments as you need! But don’t let the difference in Crock-Pot size dissuade you from this soup — it’s easy as can be and will hide a multitude of sins! :)
Hope :)