Mmmmm.....that White Chicken chili sounds AMAZING, Gran!
I remember Neiman’s used to serve a similar chili, at their store restaurant. I can’t remember if it had chicken in it, though.
The cooking all day is what makes it so good, I bet. Thanks so much for sharing that recipe.
My taco soup recipe is pretty standard....w/the usual suspect ingredients....with a few changes...
2 pounds ground beef
1 envelope McCormicks Natural taco seasoning
2 cups (++) Chicken broth (most recipes call for water)
1 can (16 ounces) mild chili beans, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix....if I don’t have this, I add in a T of ranch dressing, and stir it in.
Shredded cheese
Sour cream
I brown the meat, then, when done, drain, then add the envelope of taco seasoning. It will be kind of dry looking....that’s fine. Then...I add in the beans (I usually use 2 cans of Walmart Organic Tri-colored beans....a really good medley of beans, for this soup), tomotoes, chili, etc., and let that all cook in the seasoning.
After it’s cooked for a few minutes, THEN I add the chicken broth.
I then let all simmer for about 20 - 30 mins.
To serve....I add chips to the bowl, first....then, shredded cheese, then the soup, and, then a dallop of sour cream.
Yum!!
Oh, I’m going to be making that white chili recipe as soon as I can find the stuff in my kitchen to make it with.
I have enough stuff moved out of the old kitchen that I can’t cook there anymore. But I can’t find the things in the new kitchen. I just heard of haphazardly put stuff away just to get it off the counter.