Taco Soup

My friends joke about how much soup I make and how much I love it.  It’s kinda my thing.  🙂  So don’t be surprised when this blog starts looking like a database of awesome soups…it’s going to happen!  Today’s is my momma’s Taco Soup.  It also appears in the Freezer Cooking post from yesterday, but I wanted to give you the recipe on its own so you can try it before you commit to having a bunch in your freezer.  So, here goes:

2 lbs ground beef (either buy super lean or drain the fat off the less lean cuts)
1 can chili beans
1 can corn, drained
1 can diced green chiles
1 can diced tomatoes (I prefer the ones without added salt)
1 can tomato paste
1 tbsp minced garlic
200g diced onion
100g diced peppers
chopped cilantro
1/2 packet of dry ranch mix (or make your own here: http://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/)
1 packet of taco seasoning (I prefer homemade like this one:  http://www.smells-like-home.com/2011/06/diy-taco-seasoning/  Only tweaks: use smoked paprika if you can find it and skip the directions about corn starch…you don’t need that junk)

(Feel free to add more seasonings to taste.  It’s also just fine as written w/ taco seasoning and ranch mix.  If I added one thing, it would be smoked paprika)

Alright, first add ground beef, minced garlic, diced onions and peppers to a soup pot.  When the meat is browned, add 1 C water, the taco and ranch seasonings and mix well.  Then add everything else.  It’ll be really thick.  I prefer it that way because it’s easy to store and freeze, but if you plan to eat it now, add water until it’s your desired consistency.  I usually add a couple of cups for the whole batch.


This recipe makes 8 servings.  As always, divide them up now so your macros will be correct.  If you followed the recipe as posted, you can search MacroTools Taco Soup in MFP and use my numbers.  It comes out to 280 cal, 10f, 21c, 27p.

Once everyone is making their own taco seasoning, those carbs will come down some.  There are carby thickening agents (and a ton of sodium and other weird things) in the store-bought kind that are affecting the numbers.  I’m planning a seasoning post soon so we can stock your kitchen with healthier versions of the store-bought stuff.  Then we’ll update the macros in recipes like this.

Anyways, I hope you love the taco soup.  My family does.  If you make it, please leave a comment and tell me what you think!


Freezer Cooking

I hate rushing around in the evenings to get dinner ready, and even a good Sunday of meal prep isn’t enough for every night.  By far the EASIEST solution I’ve found has been to do a session of freezer cooking every couple of months to stock the fridge with healthy, easy, meals that are ready to roll.  I’ve done almost a half a dozen of these freezer meal prep sessions with different friends in different situations:  once as a class I took, once in a church kitchen with my entire family of in laws, a couple of times for or with friends who were having babies, and a time or two by myself.  Each time it gets easier and quicker to plan and execute.  I think I’ve worked most of the bugs out by now.  🙂

I HIGHLY recommend getting together with friends to do this.  Crank up the music and you’ll be finished before you know it and have a good time in the process.  Would make a GREAT date night w/ your accountability group…hint, hint.  This time I had the pleasure of helping my friend Meg put together her first batch of freezer meals.

Because she only needs a couple of servings at a time and she doesn’t know these recipes yet, we opted for just doing one batch of each.  If we were to repeat this after she tries and approves of all these recipes, I’d have her double the World’s Greatest Chicken, Chicken Teriyaki, and Burritos recipes.  But for now, we stuck with one batch a piece.

Here’s what we made:
Chili 280 cal, 10f, 21c, 28p
Taco Soup  280 cal, 10f, 21c, 27p
Freezer-to-Microwave Burritos (also amazing as breakfast burritos, but that’s another post) EACH 166 cal, 7f, 19c, 17p when made w/ 1 tbsp each of cheese and salsa
Chicken Teriyaki 374 cal, 9f, 27c, 48p
World’s Greatest Chicken (that’s what Pinterest says about it…it’s basically an amazing twist on dijon chicken)  298 cal, 7f, 16c, 45p
Taco Night JumpStart (basically the meat is ready to become nachos, tacos, taco salads, etc) 215 cal, 11f, 7c, 23p

For macro info, if you don’t want to have to log all this yourself in MFP, search MacroTools and the name of the recipe and you can use mine.  Ex.  MacroTools Chicken Teriyaki  And these macros will improve when you start making your own taco seasoning.  Also play with the amounts of maple syrup and honey to see if you can get away with less when you repeat these recipes (after you’re sure you like them as-written).

First things first, here’s the  shoppinglist.  It has all of the ingredients for each recipe.  The first two columns will be your shopping list: Ingredients and Totals.  They’re organized by department of the grocery store.  My first freezer meal experience had me chasing all over the store back and forth, over and over because they weren’t broken down like this.  Nearly killed the OCD in me. 😉  I think you’ll find these easier to follow.

When you’re ready to start, here’s the plan of execution:

Label bags before you start.  Put today’s date on each bag in Sharpie.  I’m going to assume you need four servings/bag, so label them as such (feel free to divide more or less according to your needs):
Bag #1: World’s Greatest Chicken; Bake at 425 for 30ish mins or Grill
Bag #2: Chili; Add H2O
Bag #3:  Chili;  Add H2O
Bag #4:  Chicken Teriyaki; Sauté, Bake, or Grill
Bag #5:  Taco Soup; Add H2O
Bag #6: Taco Soup; Add H2O
Bag #7:  Taco Night!!!
Bag #8: Burritos; Remove foil, microwave 2-3 mins in plastic

Dice all onions and peppers.
Brown beef with onions and minced garlic.  Add 100g onions to each lb of beef.
Drain beef/onion/garlic mixture.
Divide beef/onion/garlic mixture into 3rds.  Put 1/3 in a pot for chili.
To chili pot, add:
1 can chili beans
100g diced onions
100g diced peppers
1 can tomato paste
1 can diced green chiles
1 can diced tomatoes (I prefer the type that have no salt added)
Seasonings (these are suggestions…if you’re a comfortable cook, get wild with em…if you need a smart place to start, use these)
1/8 tsp cayenne
1/2 tsp sugar
1/2 tsp oregano
1 tsp salt
1.5 tsp cumin
1/4 C chili powder
1/2 tsp smoked paprika

To beef left over (not in chili pot), add 1.5ish cups of water (you may need more) and 3 packets of taco seasoning (or make your own with this recipe http://www.smells-like-home.com/2011/06/diy-taco-seasoning/) to remaining 2/3 of beef.
Once the seasoning is mixed well, divide the taco meat into 4ths.  Put 1/4 in Bag #7.  Lay it flat (like a credit card) and squeeze all of the air out of the bag.  Place it in your fridge until the temp comes down, then move it to your freezer.  One bag down!  High five!
Put another 1/4 of the taco meat into a bowl and set it aside for burritos.

The remaining taco meat is your base for taco soup.  Add the following to it:
1 can chili beans
1 can corn, drained
1 can diced green chiles
1 can diced tomatoes (I prefer the ones without added salt)
1 can tomato paste
100g diced onion
100g diced peppers
chopped cilantro
1/2 packet of dry ranch mix (or make your own here: http://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/)
(Feel free to add more seasonings to taste.  The ones you used in the chili will play well here if you want more heat.  It’s also just fine as written w/ taco seasoning and ranch mix.  If I added one thing, it would be the paprika)

While the Taco Soup and Chili are simmering, assemble the chicken bags.

Slice 2 lbs of chicken breasts into strips and add to bag #1
In a bowl, whisk together:
1/2 C dijon mustard
1/4 C maple syrup (not colored high fructose corn syrup…read your labels!)
1 tbsp. red wine vinegar
2-3 sprigs fresh rosemary (remove from stem and chop)
Add to Bag #1.  Smush chicken and dijon mixture together well to coat.  Lay flat.  Squeeze out air.  Seal and freeze.  Two Bags Down!

Dice 2 lbs of chicken breasts and add to bag #4
Add to it:
bag of frozen vegetables
1/2 C honey
1/2 low sodium soy sauce or coconut aminos
1/4 C red wine vinegar
100g diced onion
some minced garlic (1/2 tbsp.? maybe)
1 inch peeled and minced ginger root.  Or be lazy like me and use 1tbsp of this stuff: http://www.gourmetgarden.com/en/product/104/ginger-stir-paste  From produce section.
1/4 tsp black pepper
Smush to mix.  Lay flat.  Squeeze out air.  Seal and freeze.  Three Bags Down!

Make sure someone is stirring the Chili and Taco Soup.  You’ll notice they are VERY thick.  We’re making soup concentrates.  There’s no reason to add water to a recipe just to freeze it and have it take up more room in your freezer.  So you’ll add the water when you reheat these.  Don’t panic.  They’re supposed to be like this.  Add a little water if they need room to simmer, but don’t feel like either recipe should look/feel like the finished product.  They aren’t supposed to.


While those are simmering, assemble your burritos.  Here’s how they should look:
large square of foil
large square of plastic wrap
Ole tortilla
1/8 of taco mixture
salsa and cheese to taste
Roll it up in tortilla.  Roll inside plastic wrap.  Roll again in foil.
Repeat for all 8 burritos.  Add to bag.  Get as much air out as you can without squishing your burritos.  Lay flat in fridge until cooled.  Then add to freezer.  Four Bags Down!!!

The soups should be ready by now.  Check to see that onions and peppers are tender.  If so, bag em up!  Divide chili between bags 2 and 3 and taco soup between bags 5 and 6.  If you don’t have a friend to hold the bag while you fill it, put it in a pitcher with the top folded over (or a blender but only if you remove the blade first).  Lay flat.  Smush out air.  Cool in fridge then throw in freezer.  Bags 5-8 are now complete.

Pour yourself a beverage and put your feet up.  Dinner is (mostly) covered for at least 8 nights.  When you’re ready to use, just thaw in fridge the day before you want to use it then follow directions written on the bags.  Easy peasy.


Big thanks to the following spots for recipes/inspirations/spring boards:
Chili By George (3k people are using this recipe) http://allrecipes.com/recipe/14985/its-chili-by-George/
New Leaf Wellness for the killer Chicken Teriyaki  http://newleafwellness.biz/2014/10/20/6-healthy-freezer-crockpot-meals-50-minutes/
World’s Best Chicken http://rachelschultz.com/2012/07/11/worlds-best-chicken/
Taco Soup recipe courtesy of my momma ❤

Chicken Tortilla Soup

1 can (10 oz) enchilada sauce
1 can (10 oz) corn
1 can (10 oz) diced tomatoes (I used no salt added), with juice
1 can (10 oz) dark red kidney beans, drained
1 can (4 oz) diced green chiles
2 tbsp lime juice
950 g boneless, skinless chicken breasts
1/2 dry ranch packet (I used homemade)
1 bunch cilantro, chopped
100 g diced onion
1/2 tbsp minced garlic
1/2 tbsp olive oil
4 chicken bouillon cubes
1 tsp cumin
1 tsp chili powder
1 c salsa (I used World Table Salsa Verde)
water (to desired consistency; I used about 2 cups)

7 servings.  31c, 6f, 32p

Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot.  Brown until onions are translucent, stirring regularly.  Add everything else.  Cook until chicken is done.  Remove and shred, then return to soup.  Portion out into 7 containers.

Can be garnished with tortilla chips, shredded cheese, guacamole, or sour cream, just be sure to log those additions.