Mixed Media Morsels & more

There’s something about the chill in the air in the Fall that just makes me want a big pot of soup simmering on the stove (or in the crock pot), filling my home with the aromas of a wonderful meal to come. A good friend of mine had recently told me about taco soup, which I had never heard of before but thought it sounded great! It’s one of those soups you can really get creative with, because you can put in the things you like and leave out the things that make you go, “Ewww!” So I looked around on the internet and found several recipes, then I jotted down the ingredients I wanted to put in my soup. I found that I already had a lot of the ingredients in my pantry, which was nice. Then I shopped for the remaining ingredients and put together a delicious soup that I will definitely be making again. I will list my recipe below, since several of you requested it when I posted this picture on my Facebook page. Don’tcha just love my “fine china??”

Chicken Taco Soup

2 lbs. frozen chicken tenderloins
Sweet Balsamic salad dressing
Montreal Chicken seasoning (McCormick brand)
Dried parsley

28 oz. can of petite diced tomatoes, with juices
15 oz. can tomato sauce
14-15 oz. can yellow corn, drained
11 oz. can white corn, drained
15 oz. can pinto beans, rinsed & drained
15 oz. can black beans, rinsed & drained
1 pkg. taco seasoning mix
1 pkg. ranch dressing mix
1 jar mild salsa (mine was 15.5 oz.)
1-2 cups water (add gradually for desired consistency)

Garnishes
Fresh cilantro, chopped
Fresh chives, chopped
Avocado, cubed
Lime slices, to squeeze over soup
Olives, sliced (green or black)
Shredded cheese
Sour cream
Tabasco sauce

Pre-heat oven to 400 degrees.

Place frozen chicken tenderloins in baking dish. Pour sweet balsamic dressing over the chicken to coat it. Sprinkle with Montreal chicken seasoning and dried parsley. Bake for 30-35 minutes or until chicken is no longer pink inside. Remove from oven and allow to cool.

In a large pot, add remaining ingredients, except for garnishes. Heat on med-low, stirring occasionally. Cut chicken into bite-sized pieces and add to pot. {Try to refrain from chowing down on the chicken as you cut it up, lol! It will be difficult — I know, because I make this chicken dish all the time and LOVE it, which is why I used it in the soup.} Simmer for 15-20 minutes. Serve with flatbread, Fritos or tortilla chips, and garnishes.

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I made mine a day early, so after it cooled down, I placed the covered pot in the refrigerator overnight. You know how things always tend to taste so much better the next day after the flavors have combined? Well, let me tell you, this was no exception – it was AMAZING!

I hope you will get creative in your kitchen this Fall and try this yummy soup. Your house will smell awesome and your tummy will thank you.  Enjoy! 🙂

See you soon,
Cat