"RECIPE" Taco Soup with Cheddar Dumplings!

Creamy Taco Soup with fluffy Cheddar Dumplings! Stretching one satisfying meal into two, this soup can be made with leftover Chili to create a wonderful second meal.

Gather These Ingredients for Creamy Taco Soup:

Leftover Chili (See Below for Chili recipe)

Water

Chicken, Beef or Vegetable Bouillon

2 Cans Corn

1 cup Chopped Black Olives

1 Onion Diced

1/2 teaspoon Oregano

1/2 teaspoon Parsley

1/4 cup chopped Cilantro

Place a large pot on your stove set to medium-high heat. For every cup of leftover chili add two cups of water into the pot. For every cup of water add 1 Bouillon cube. Add the remainder of the soup ingredients into the pot and stir. Let the soup come to a boil, then reduce heat to medium-low and cover. Allow to simmer for 45 minutes.

Ingredients for Cheddar Dumplings:

1 cup Flour
1 teaspoon Baking Powder
1/2 cup Water
2/3 cup shredded Cheddar Cheese

In a mixing bowl stir the above ingredients together. About 15 minutes before serving soup, increase stove heat to medium-high and allow soup to come to a boil. Drop tablespoons of the dumpling batter into the soup. Once all the dumplings are in, cover and allow to boil for about 5 minutes. Remove cover and gently stir. The dumplings will help to thicken the soup and add a creamy texture.

Ingredients For Chili:

2 large cans of Kidney Beans
2 lbs. Ground Chuck
1 chopped Onion
1 cleaned and chopped Green Bell Pepper
1 can Mushrooms
2 large cans of canned Chopped or Stewed Tomatoes
2 cloves of chopped Garlic
1 teaspoon Red Wine Vinegar or Apple Cider Vinegar
1 teaspoon Cayenne Pepper
a sprinkle of Salt
1 tablespoon Brown Sugar
Place a large pot on your stove set to medium heat. Add the Ground Chuck, Onion and Green Bell Pepper. Stir and allow Ground Chuck to brown. Once the Chuck has browned, drain the Kidney beans and add to the pot along with the rest of the ingredients. Bring to a high simmer, then turn down to medium-low heat and continue a slow simmer for approximately 45 minutes. Enjoy!