Chicken Taco Soup

I recently shared this with an online friend – and I thought I’d better share it here, too!  🙂

Chicken Taco Soup

Ingredients: (for a really big ol’ batch)

  • 5 lbs chicken quarters
  • 1 small can green chilies
  • 1 small yellow onion
  • 2 cans stewed tomatoes
  • 1 can Mexican-style stewed tomatoes
  • 2 cans black beans
  • 2 cans yellow hominy
  • 1 packet of taco seasoning
  • 1 packet ranch dressing mix
  • Garlic powder
  • Salt
  • Pepper
  • Olive oil
  • Optional toppings: salsa, sour cream, shredded cheese

Directions:

In a large pot, boil the chicken quarters in water with salt, pepper and garlic powder until cooked through. Remove the chicken from the broth and debone. Pour broth through a mesh strainer into a large bowl and set aside.

Dice the onion and place in a large pot with a few tablespoons of olive oil and the green chilies. Allow onion to brown slightly. Add shredded chicken to the pot along with taco season and ranch dressing mix. Stir and then add the chicken broth back to the pot.

Open two cans of black beans and drain and rinse before adding to the pot. Open the hominy, drain and add to the pot. In a blender, combine the stewed tomatoes, blend well and add this to your soup.

Stir well to mix all the wonderful flavors. Cover and allow to simmer over low heat for 30 minutes.

UPDATE:

When we started this blog in 2010, we had three children.

Since that time we have had THREE MORE CHILDREN. We would love for you to visit us at www.coersfamily.com to see how we’ve grown.

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Chicken and Dumplings

Everyone has their own way to make chicken and dumplings. My bestest friend in the whole wide world asked for my recipe – so since I had to type it up anyways, I thought I’d share it here.You need:

Chicken – (the appropriate amount for however many people you’re feeding, for the five of us it takes one whole chicken)
Evaporated Milk – (one can)
Onion
Celery

Put the chicken in a big pot, with some chopped onion (large pieces are easier to remove later) and some celery, some salt (to taste) and garlic powder. Let this come to a boil and then cover and simmer until the chicken is cooked fully. I usually leave mine on for like an hour or more.

While the chicken is cooking, you can mix up your dumplings. I’ve listed the amounts for a normal batch, but for our family we make a double batch – and there’s never enough dumplings.

You need:

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3 tablespoons of shortening
3/4 cup of buttermilk
(if you don’t have buttermilk, just get 3/4 cup of milk and add a few drops of white vinegar or lemon juice, to sour the milk – let it sit for a few minutes, and ta-daaa, you have buttermilk… sort of!)

Combine the flour, baking soda and 1/2 teaspoon of salt; cut the shortening into the flour with a fork or a pastry blender or two knives… whatever you have, until the flour mixture has the consistency of coarse meal. Add the buttermilk, stirring just until the dry ingredients are moistened. Turn the dough out onto a floured surface (like making biscuits) and knead four or five times – but no more than that, otherwise your dumplings will be tough. And who wants tough dumplings?

Now I like to pinch off about a ping-pong ball size of dough, roll it up into a little ball and then set it on a plate and repeat with the whole batch of dough. Then I stick that plate into the fridge until I’m ready to drop in the dumplings.

After that’s all done and your chicken is cooked, get out a big bowl and a strainer. You’re going to drain the chicken stock through a strainer into the bowl. The strainer catches all the chunks of onion and celery and the chicken, leaving you with your stock. Pour the stock back into the pot.

In a large pan, seperate your chicken from the bone and skin and all that, put the chunks of chicken into a seperate bowl and stick that into the fridge.

Turn up the heat under your pot to get your chicken stock boiling again. Once it is boiling add the can of evaporated milk. Now get out your plate of dumplings and drop them in (one at a time, but quickly so they all have relatively the same cook time). As the dumplings cook, they’ll rise back to the top. Turn down the heat to a simmer and put a lid on the pot and allow your dumplings to cook for ten to fifteen minutes.

Once the dumplings have had time to cook, add the chicken and turn off the heat. Allow it to sit, covered, for about fifteen minutes and then serve! 🙂

UPDATE:

When we started this blog in 2010, we had three children.

Since that time we have had THREE MORE CHILDREN. We would love for you to visit us at www.coersfamily.com to see how we’ve grown.

2