This chicken taco soup recipe happened because I didn't know what to make for dinner and I didn't want to go to the grocery store. I'm telling you, having food storage is so important. It can be really fun to figure out what you can eat simply from what you have in the house. The results can be magical. A Magical taco soup that your husband will rave about. I am always a fan of anything you can do in a Crock Pot, especially now with a five month old baby who doesn't always like when mommy is busy in the kitchen and doesn't have her attention 100% turned to the cute little rolly baby rolling all over the place. I can throw something in the Crock Pot and not think about it, and hours later have a tasty meal. Now, my mom has a recipe for taco soup that she uses that is a little different from this one. I wanted to try and come up with my own thing, because, options. Options are always good my friends. You could cook the chicken as the first part of the recipe calls for and then shred it for chicken tacos. That would be totally legit and delicious. If you're in the mood for tacos, without the tortilla, this chicken taco soup is the answer! So check your pantry and get to soup making!
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Hey Alicia again with another recipe from our culinary travels around the world. If you're new to 3 Winks, each month my family is picking a country from our heritage and making one meal a week from that country. So far we have done Germany, Ecuador, and Ireland. To see all the food I've made in this experiment so far, look through the slideshow below. If something looks delicious, clicking on the picture will take you to the post with the recipe. Enjoy!
This week I made Irish stew. I made it before St Patrick's Day actually because we were going out of town over the weekend. It was very delicious!
Irish Stew
To make this Irish dish, I looked up a lot of recipes. They all varied in some ways, but all had one thing in common; you have to use lamb. It's not Irish stew if it doesn't use lamb. Lamb is a must for Irish stew. Never beef! In my area lamb isn't something they have in plenty year round. But now that Easter is coming the stores are stocking up. This could be a great dish to make with your leftover Easter lamb! (If that's what you eat on Easter).
Because this is meant to be a meal that feeds a crowd, it's very filling itself and doesn't really need any side bread etc. Every version of this stew I saw used slightly different vegetables. Some used turnips, rutabagas, and even beets! I used more traditional stew ingredients such as carrots, celery, onion, and, of course, potato. Some of recipes baked their stew in the oven for about 90 minutes. While others let theirs simmer for at least 3 days on the stove! I decided a few hours would be good for my stew and let it simmer (covered) for 3 hours. The leftovers were delicious! It reheats really well! Everyone in my family loves this stew. My husband was skeptical at first because he doesn't really like lamb. But as he was eating he kept telling me how good it was. He also was sad to find the leftovers were all gone. My 3 year old had 2 helpings of this stew! He almost never does that. So that will tell you something. He is also the culprit for eating the leftovers before Dad could get any.
I hope you give this stew a go. It was really so delicious and perfect for the rainy weather we've been having in the Bay lately. I think I would really be enjoying it in the early spring snows I know are happening around the world now too!
Tomorrow I'll be sharing my last Irish recipe for Cottage Pie! Be sure to come check it out!
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. Alicia here! I'm finally back. You probably thought I abandoned the blog and my culinary travels, but in reality we got hit with the flu at my house and then my back went out. Such a time to be alive. But we did actually make an Ecuadorian meal every week this month as promised. And I will be sharing all of them with you this week! In case you have no idea what I'm talking about, each month this year my family is choosing a different country from our heritage and making a traditional meal from that country each week. Then I am sharing our recipes and meals on the blog! Last month was Germany and it was so delicious! Check out my previous posts from January. Ecuadorian Encebollado This month we decided to do Ecuador. My husband is from Ecuador and lucky for me Ecuadorian food is really flavorful and delicious. He's from Guayaquil, which is a coastal city, so that means a lot of seafood. Another plus for me because I love seafood! We have shared some non-seafood Ecuadorian recipes previously on the blog (here, and here), and I will have one more non-seafood recipe this month for you! The dish I'm sharing with you this post is Encebollado. It's one of my favorite dishes. It's a soup that is actually commonly eaten for breakfast or lunch (or brunch) in Ecuador. Whenever I suggest it for dinner my husband is says it's weird to eat for dinner. It is a warm soup though, despite being for breakfast. Tuna, yucca, and onion are the main ingredients in this delicious soup. The strong onion flavor is a great contrast to the subtle flavors of the yucca and tuna, and a great compliment to the lime juice added in right before serving. We usually make this from the can. Every time some one comes from Ecuador or we go, this is my favorite thing to bring back. So currently we have 8 cans of the soup in our pantry. But we have also made it from scratch on occasion. At these times my husband will call home and get the recipe from there. But today we decided to link you to Laylita's recipe. The only difference between her recipe and what we do is that we don't use pickled onions. We just add fresh red onions to the soup and let them soften in the broth (they still have a little crunch though). When you eat encebollado make sure you have plenty of lime. I like a lot of lime juice in mine (at least one whole juicy lime) while my husband enjoys it with a smaller amount.
Traditionally eaten with a crusty bread roll, plantain chips, and a nice cold Coke.
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During the holidays, I tend to make a lot of food during the entire season. There are always friends and relatives to feed and we enjoy the eating and the visiting and the festive atmosphere. I tend to over prepare and then I end up with loads of leftovers. Not being one who wants to waste food, I try to find ways to use what is left in creative ways to help feed us easily in the quiet moments and to help save money and reduce waste by using up what we have.
After Thanksgiving, I had leftover ham. And, since we are trying to add more vegetables to our diet, I decided that I would make this a soup where the vegetable is really the star and the ham and cheese are just nice background accompaniments.
I have to confess that when I make soup, I don't measure very accurately, so if you want less ham and more broccoli and onions, it will still be nice. The ham adds a nice smokey flavor. Also, as I typed the recipe, I couldn't remember if I put garlic in it, so try it if you want to do that. It will be good either way.
You can also substitute any type of cheese that you would like to use. I actually used a blend of cheddar and jack cheeses in this batch. That is why the color is lighter. This is a leftover soup, so it can vary with whatever ingredients you have on hand. Some corn would be good in it I think. But, no matter what, it is tasty soup! My husband packed up 3 servings to freeze and save for his lunches.
Here are some soup bowls that are similar to mine. I love having a little handle to hang onto with a hot bowl of soup. My bowl is ancient! But, these have a more modern look. I really like them.
I just feel in love with these bowls that have a spot to hold your crackers! Genius!
Soup bowls and a soup mix in a jar would be adorable Christmas gifts. With those bowls, you could add the box of crackers! Or, just the crackers and no soup mix, ha ha!
Here is a past post you might like that shows another way to use leftovers. Keep it in mind for after Christmas or any time of year! What are some of the ways that you like to use leftovers? Let us know! Meanwhile, here are a few other cool soup related gift ideas (I love beautiful soup tureens):
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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