Taco Soup

I have heard of this recipe with so many variations.  This is the quick and simple recipe.

1lb browned hamburger meat
2 cans corn
1 can rotel
1 can pinto beans
1 pkg ranch dressing
1 pkg taco seasoning
1/2 diced onion

Brown hamburger meat in skillet with diced onion.  Drain oil from the meat.  Add corn, rotel, and pinto beans (all undrained, the juice helps make the soup).  Stir.  Add ranch dressing ans taco seasoning and stir again.  Add 1 cup water or more to your desired soupiness.  Bring to boil.  Reduce heat and cover, simmering for about 20 minutes.  Serve with shredded cheese and tortilla chips.

**Some variations may include adding bell peppers or even chopped jalapenos.  You can add more beans, or different kinds of beans.  Maybe less corn.  Water can be less or more depending on your desired thickness.  I haven't tried this recipe with chicken, but that may be a very good idea also.  Be creative or leave it alone.  Personally, I like this recipe the way it is.**

Sopa de Fideo con Pollo

This receipe is a slight moderation of my grandmother's recipe. She made hers with ground beef and potatoes. Either way you like it, you can make it to your taste.


1 whole roasted chicken
1 can tomato soup
1 package fideo
1/2 onion
2T olive oil
4 cans vegetable broth
salt and pepper to taste
garlic salt to taste
parsley to taste
Tony Chachere's Creole Seasoning to taste




Roast or boil chicken and shred. Heat olive oil in pan. Add fideo and stir until mostly brown. Add onion and cook until all of rice is brown. Add tomato soup and veggie broth. Stir. Add salt and pepper to taste. (About 1t each) Add galic salt, parsley, and Tony's to taste. Bring to boil. Reduce heat to medium for 10-15 minutes. Add chicken and cook an additional 20 minutes. Seasonings can be reduced or added depending on your taste buds. Enjoy!