Food Storage Friday: Taco Soup

This week's food storage tip is try to pick recipes that you already have the ingredients for. For example, taco soup. (Mexican food and soup together, love it!) There is not an ingredient in there that I don't normally stock for other meals also. It makes it easier to purchase cases of them and have them available. Using your food storage doesn't have to be super elaborate, it just has to work for you and your family.

Taco Soup

Food Storage Ingredients
1 can black beans, drained
1 can kidney beans, drained
1 can corn
1 can of olives, drained
1 can diced tomatoes
1 can diced green chiles
1 can cooked chicken
1 packet taco seasoning
1 packet ranch dressing mix
1/2 tsp chicken bullion + 1 cup water or 1 cup chicken broth

Fresh Ingredients
sour cream
shredded cheese
tortilla chips
1 tsp lime juice

Optional Ingredients
avocados, chopped for garnish

1. Dump all ingredients into a pot. Stir and heat until cooked through. (About ten minutes.)

Usually I used canned tomatoes because it's easy, but this time I used a couple fresh because I had them. It made the soup a little more watery and foamy, but still good.

I have tried at least a dozen versions of taco soup. This is the one that I always go back to because I like the way it tastes and it's so blasted easy. I've tried it with grilled chicken, beef, pork, ground beef, and ground turkey. (And it wouldn't be hard to make it meatless.) Canned chicken trumps because it is the easiest. When I was pregnant with #2 and working full-time nights I made this almost once a week. I can make it in my sleep. (And considering that I was working nights I probably did make it in my sleep at some point.) Enjoy!

Soup is on baby!