Any Home Bakers Here?

The taco soup and sourdough muffins were great!
This is the muffin recipe

Bacon Cheddar Sourdough Muffins

3 strip bacon fried and chopped
1/2 c shredded Cheddar cheese
1 3/4 c flour
1/4 c sugar
2 1/2 tsp baking powder use 2 1/4 for high altitude
1/2 tsp salt
1 egg
1/2 c milk
1/2 c sourdough starter
1/2 c oil

Mix dry ingredients in bowl.
Beat eggs in bowl, stir in rest of wet ingredients.
Add wet ingredients to bowl with dry ingredients, stir just until moistened.
Add bacon and cheese.
Fill well greased muffin tin cups.
Makes 12 muffins.

Bake 20 min. @ 350 degrees.

Would you share your taco soup recipe or is it in the index already :oops:
 
Would you share your taco soup recipe or is it in the index already :oops:
It's a new one I found from Real Simple:

upload_2017-8-25_21-7-42.png


Ingredients

  • 6 cups low-sodium chicken broth
  • 4 boneless, skinless chicken breasts (about 2 lb.)
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 15-oz. can diced fire-roasted tomatoes
  • 10 ounces frozen corn
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 jalapeño, seeded and finely chopped, plus sliced for serving
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons fresh lime juice (from 2 limes)
  • Shredded cheese, sour cream, and hot sauce, for serving
How to Make It


Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeño, cumin, chili powder, salt, and pepper in a 4- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 6 to 8 hours. Remove chicken and, using 2 forks, shred into bite-size pieces. Stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeño.
 
It's a new one I found from Real Simple:

View attachment 1121360

Ingredients

  • 6 cups low-sodium chicken broth
  • 4 boneless, skinless chicken breasts (about 2 lb.)
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 15-oz. can diced fire-roasted tomatoes
  • 10 ounces frozen corn
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 jalapeño, seeded and finely chopped, plus sliced for serving
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons fresh lime juice (from 2 limes)
  • Shredded cheese, sour cream, and hot sauce, for serving
How to Make It


Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeño, cumin, chili powder, salt, and pepper in a 4- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 6 to 8 hours. Remove chicken and, using 2 forks, shred into bite-size pieces. Stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeño.

I bet it could be done with most meats and be fantastic
 
Reading through the past several posts, it looks like fall is here with all the talk of soup. Love a big hot bowl of soup when the weather is cold!
 

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