If it is the quantity of chili powder which dominates in Chili, and the red kidney beans. But like tacos, with refried beans?, make this once as is, if you don't like the white beans just use the pintos next time, modifying is part of cooking. I loved my soninlaws white bean chicken taco soup. And love my taco layered dinner salad, that is a whole meal on a plate.I like the idea of taco soup, but that sounds a lot like chili, which I do not like. Is it different enough from chili that I should try it, or should I make myself an alternate meal when serving it?
Do you mean when you make something just for you at dinner and something else for them? Make it and store portions in freezer, and eat at lunch when they are gone. My soninlaw and daughter cook extra in dinner meals, so I have something for lunch while they are at work. You could use the cook-ahead method, with the intention of single pint servings just for you.I like the idea of diced green chilies but I would have to pitch out the niblet corn. While I don't mind it no one else in the family will touch the stuff so it makes dishes like this a pain for me. Sometimes I will have it separate but they still give me grief when I eat it.
I enjoyed the white bean chicken chili, using rotisserie and the green Verde sauce. Is that something you have tried?I haven't tried this particular recipe or a recipe similar to this yet, but just looking over the list of ingredients for it, I would be concerned about it being awfully salty - there's a packet of taco seasoning *and* a packet of ranch dressing mix? Both of those are usually loaded with salt and MSG to begin with. Granted there is some extra liquid from the canned ingredients going into the pot as well, but those too will have salt in them, unless you buy low sodium. I'm not too sure I would like the texture of this either, since I don't care for the slimy liquid from canned beans, in addition the dressing mix and taco seasoning have thickeners in them as well.
I've made "tortilla soup" in the past with leftover rotisserie chicken shredded, along with some beans and veggies. Then for the broth I just mixed chicken stock with some El Pato brand spicy tomato sauce. There is a Jalapeno (green can) and a Chile (yellow can) version - both are great, the Jalapeno one is a bit milder and fresher tasting and a wee bit sweeter, whereas the yellow can tastes like it was made with a blend of dried spicy chiles which have more heat to them.
My aunt would do that She called it "Must Go Soup" using anything in the kitchen left before payday.All you need to do is make tacos and then put them in a pot and cook until they boil, is that what this is? Lol that would be awesome. When I make soups I usually just make some random soups with so much stuff in them that they really don't have a name.
I have not had this recipe, it looks a lot like a white bean chicken chili my soninlaw makes, a lot of the same ingredients and some different. Sounds as good. He makes enough for three extra servings, one for my lunch and one for him and my daughters work lunch. Their large crock pot could make enough for freezer pints as of week cook ahead meals.