Through some weird turn of events, my posting about herbs & cheese bread seems to have brought the Relatively Cooking site to a complete halt. I can't help but feel responsible. Therefore, I must do what I can to get it moving again.
A month or so ago we had a family get-together to which I brought a pot of taco soup, made entirely out of ingredients I happened to have in my pantry and refrigerator. Everyone seemed to like it, so I thought I'd post the recipe here.
This is the process I went through. First, I dug everything out of the pantry that sounded like it might be good in a taco soup. The ingredients I ended up with were as follows:
Pinto beans, black beans, diced tomatoes, great northern beans, light red kidney beans, southwestern style corn, two cans of white chicken in water, and diced green chiles.
I had some Frank's red hot buffalo wings sauce in the fridge, so I added a liberal splash. Probably a half a cup or so.
I also had half a jar of medium salsa in the fridge, so I dumped that in as well. (I forgot to take the picture until after I had thrown it away. Oops.)
So for those keeping score, the recipe went as follows:
1 can pinto beans
1 can black beans
I large can petite-cut tomatoes (in juice)
1 can great northern beans
1 can light red kidney beans
1 can southwestern style corn
1 can diced green chiles
2 cans chunk white chicken in water
1/2 a jar of salsa
1/2 cup Frank's red hot sauce
When all was said and done, this is what it looked like. I served it with sour cream and shredded cheese on top. Mmm, yummy! I highly recommend experimenting with whatever you happen to have on hand. You never know what sorts of exciting things you might invent!
The leftovers were also delicious eaten as a chunky dip with tortilla chips.