Tuesday, May 4, 2010


Good food is meant to be shared and since I hate eating alone,
I invite everyone to join me for a virtual coming together
at "Getting Back To Basics"

where we can sit around and talk about eating,
share some recipes,

photos, or quotes about food
and maybe share a few laughs as well.

So whether you're a connoisseur of fine food
or good wholesome home cooked meals,
a vegan or a "raw foodist, "
... come, join me at my table on Tuesdays for some fun.
Grab my badge and place it on your side bar with a link back to me
so more will see it and take part.

See you on Tuesday
oh, and feel free to bring a bottle of wine to the table.

Chicken Taco Soup With a Toasted Chicken Club Sandwich

One of my daycare moms told me about this wonderful soup which will be a regular dish at our house. Not only a delicious "stick to you ribs" meal, it is high in fiber and low in fat. You can make this on top of the stove or throw it together in a large slow cooker. You can substitute the chicken with browned ground beef or make it vegan by adding cubed firm tofu or nothing at all. Instead of using browned ground chicken, I just mixed all the soup ingredients together and placed skinless chicken breast on top, cooked the soup for four hours then removed the chicken breast and shredded it and stirred it back into the soup.

Chicken Taco Soup
1 large onion, chopped
1 pkg. Clubhouse Ranch Dressing mix
1 pkg. Taco seasoning mix (or 2 tablespoons of your own Taco seasoning...*recipe below)
2 cups whole kernel corn
2 cups chicken broth or water
1 can black beans
1 can white beans (I used a can of Six Bean Medley)
1 can low fat refried beans
2 cans diced tomatoes
Your choice of meat...2 chicken breast...1 lb browned ground chicken or beef or chopped tofu

Toppings: (optional)
Shredded cheddar cheese
Taco or corn chips
Sour cream

Mix all the soup ingredients together in large crock pot. You can do this ahead of time and refrigerate over night and put it on to cook in the morning. If using chicken breast wait until morning to add them to the pot. I cooked mine about four hours on high, shredded the chicken, stirred it back into the soup and cooked it on low for another hour. If you are going meatless or using precooked meat, a couple of hours on high should be long enough. If you want to have the soup cook while at work, set the slow cooker on low for eight hours. Spoon soup into a bowl and top with shredded cheese, crumbled taco or corn chips and a dollop of sour cream.

Taco Seasoning
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. paprika
1 tsp. red pepper flakes
1/8 c. instant onion flakes
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. cornstarch

Mix together and store in a sealed container in a dry place. Add 2 tablespoons to any recipe calling for Taco Seasoning. This recipe makes enough for 3 recipes and can easily be doubled.

Bon App├ętit!



  1. ~i have had this once long ago...sounds and looks oh so yummy! thank you for sharing the recipe...will be on my list to try...warm wishes and brightest blessings~

  2. I missed it again mom. Tuesday is actually the worst night for me to participate in this! (either home alone so nothing interesting cooked, or I'm out). I'll try again next week.