Sometimes, you don’t have a whole lot of time to cook. I know– shocking! On top of that, the weather outside in December might be just a little bit too much like Fall weather instead of Winter weather. Instead of snowing, it’s raining. Instead of highs in the mid-30’s to low-40’s, the weather is in the 50’s. While I am thankful for the lack of needed shoveling, I am also missing the snow. A lot.
I put up the Christmas lights, wear my fuzzy slippers, and get cozy in my sweaters, but it’s just not the same! When I was a kid growing up in Southeast Idaho, we had a lot of snow. The city would dump the snow they took off the roads in an empty lot about a block from our house. All the neighborhood kids would build snow-forts and dig-snow tunnels. We’d also bring our sleds and squeal as we went down our local snow mountain, usually ending up in the alley next to the lot. It was a lot of fun and I never remember feeling cold.
One year, we had a drift in the back yard that came all the way to the sliding glass door. The dog needed outside to do his business. I opened the door, he took a running leap into the back yard, and got stuck! The snow was so deep, his paws weren’t touching the ground and he couldn’t move. I had to go out and rescue him. Poor little guy.
As I was dreaming of snow the other day, I realized it was getting late and I was HUNGRY. I had some leftover rotisserie chicken, and I didn’t have time to cook my favorite Chicken Tortilla Soup. I decided to make Chicken Taco Soup with ingredients I had in my pantry. Wow! It was YUMMY! The steaming spicy broth and melting cheese warmed me right up. Perfect for a not-so-winter night. 😉
What do you like to cook for dinner when you’re in a hurry?
Chicken Taco Soup
- FOR THE SOUP:
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can refried beans
- 1 (14.5 oz.) can corn, drained
- 1 (4 oz) can green chilies
- 1 package taco seasoning
- 1/2 cup chopped onion
- 3 cups chicken broth
- 2 cups water
- 1 lb. Rotisserie Chicken Meat
- Hot sauce to taste
- Shredded cheddar cheese
- Sliced Olives
- Fresh Tomatoes
- Tortilla Chips
- Sour Cream
- Place tomatoes, beans, corn, green chilies taco seasoning, onions, broth and water in a large soup pot. Bring to a boil over medium heat, stirring often so the beans don’t burn, about 20 minutes.
- Stir in the chicken meat and season to taste with hot sauce. I think the taco seasoning is hot enough, so I don’t usually have to add any. Cook until the soup begins to boil again, about 4 more minutes.
- Ladle into bowls and serve with your favorite toppings.