Chicken Taco Soup – All from your food storage!

I have been, or can be if you click on a link and make a purchase, compensated via a cash payment, gift, or something else of value for writing this post. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Many thanks to our special guest contributor, Bonnie R Paulson!

 

It’s not secret I’m big into survival. I have the food storage, the bug out equipment, the water canteens – everything you need to make it out there or just stay in. I’ve been learning about this for over fifteen years now and the one thing I realized from the get-go is: You have to use what you store.

 

What does this mean? It means, don’t stock up on dried green beans, if no one in your house can stand them. Oh, don’t get me wrong. I absolutely have the hard wheat and the non-dairy milk powder (What? WHY!?) BUT I don’t use it and those are items that are long term storage. Maybe I’ll be able to barter with them or something down the road, if needs be.

I cook for eight people, so if you need to cut the amount down, it’s easy, just halve the recipe.

So what do I stock? The essentials that I use. For instance, in the following recipe, I use everything from my food storage and it’s a great way to rotate some items that you might not use often. Ready? Anything with an * is something that can be pulled from the freezer or canned or dehydrated (Although if it’s dehydrated, please note you need to compensate for the higher necessary water content).

Chicken Taco Soup – Bonnie Style

 

In one big pot (or your crockpot… oohhh simmer all day, yeah baby), add these ingredients together and let cook together for at least 30 minutes on low-medium after you’ve brought them to a boil.

Two cans of chunked chicken meat (I prefer Kirkland because it’s the best price) (not drained)

Two cans of corn* (NOT DRAINED – keep that water because it’s valuable in survival mode)

Two cans of green beans* (not drained)

Two cans of dark red kidney beans* (drained)

Four chicken bouillon cubes

Two cans of diced tomatoes/crushed tomatoes/stewed tomatoes* (not drained)

1/8 cup Dry basil (unless you freeze it like I do)

2 Tbsp. Cilantro (dry or frozen)

1/8 cup or packet of taco seasoning

Dried chopped onions (or frozen)

Salt and pepper to taste

 

This is a favorite of mine. If you happen to have tortillas or chips during the fall of mankind, those are yummy with it as well as shredded cheese but not a must.

I hope you enjoy it! Do you have any recipes you’d like to share with us that use storage items? We’d love to try some!