This month’s recipe round-up is winter comfort food – oh, there are so many! But my challenge has been our current ‘diet’ so to speak. Right now we have eliminated wheat, gluten, dairy, sugar, yeast, and soy. That pretty much cuts out a majority of my favorite comfort foods. Then I remembered one of our all time family favorites… Taco Soup!! Truth be told, we eat this all year round, but especially love putting it in the crock pot on one of those really cold mornings and then being able to smell it all day long….
- 1 cup dry black beans
- 1 cup dry kidney beans
- 1 cup dry cranberry beans
- 1 large onion, chopped
- 1 cup frozen corn
- 1 can Rotel tomatoes or diced tomatoes with green chilies
- 1 can diced tomatoes
- 1 pound ground chicken, cooked
- 2-3 tablespoons taco seasoning
- 2 tablespoons beef bullion
- water to cover
The night before, soak the black, kidney, and cranberry beans in water. The next morning, drain the beans and pour them into the crock pot. Add the corn, chopped onion, Rotel, diced tomatoes, cooked chicken, taco seasoning, and bullion. Pour water in to cover the ingredients. Stir to combine. Cook on low for 6-8 hours or high for 4 hours.
We love to eat this soup with tortilla chips or corn bread (when we’re not limiting our diet). It is also excellent when topped with cheese and sour cream!
I’m sharing this recipe as part of January’s Recipe Round-Up.
I have teamed up with a wonderful group of talented gals to bring you some of the best COMFORT FOOD recipes you’ll ever find.
Check out all the other recipes by these AMAZING bloggers that have joined in this month.