This was the main part of our Father’s Day meal last night. It was thoroughly enjoyed by everyone in the family. My husband was saying that I had a week’s worth of posts last night because every part of dinner was so good! I love my husband and his complimenting ways

I loved how easy this recipe was to put together. The only real chopping was for the onions. I did cook the beans as well – I soaked the black and pinto beans together (about 2 cups of each) and then this morning I rinsed them and cooked them for an hour before starting the soup. I also felt that the soup ended up pretty thick and would go well with rice if you wanted to stretch it further.

Chicken Taco Soup

• 1 cup diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 2 (15 1/2-ounce) cans black beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 2 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 1 (4 1/2-ounce) cans diced green chiles
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips
• Sour cream
• Grated cheese
• Jalapenos

1. Saute onions in about a Tablespoon of olive oil until they begin to wilt, but before they become browned.
2. Add chicken, beans, corn, tomatoes, chiles, taco seasoning, and ranch dressing packet. Simmer on low for an hour. This can easily go in the slow cooker instead of the stove – on low for about 5 or 6 hours.
3. Serve with chips, sour cream, cheese and jalapenos.

Recipe inspired by Paula Deen. Original recipe found here.

Shh… don’t tell anyone, but when I moved to San Antonio from Salt Lake City, one of the things I missed the most was Cafe Rio’s Pulled Pork Burrito, Enchilada Style.  I know, I could get deported from Texas for preferring Utah Mexican to Texas Mexican! There’s just something about a gigantic burrito filled with insanely sweet pork. I have written letters trying to convince Cafe Rio to build a restaurant down the street from my house. I have also made kindly asked my husband bring me Cafe Rio when he’s had to go to Utah for business trips. I have scoured the internet looking for just the right recipes. Lots of people write about the salads. I’m sure they’re wonderful, but who needs a salad when you can have a burrito?! The nice thing about San Antonio is that fresh tortillas are available everywhere. If only I could find fresh 12″ tortillas, then I’d be all set. This really couldn’t be any easier. I know it seems like a lot of steps, but none of them are difficult, and they’re all worth it! So, get ready to enjoy your cinco de mayo the Utah way!

Ingredients:

Pork:

• 1 c. grated Cotija cheese, set aside until the very end
• pico de gallo, also for the end
• 8-10 fresh, large tortillas
• 2-3 lb. pork (I use boneless rump roast)
• 2 ltr. Coca Cola Classic (You need the sugar here, so don’t go Diet Coke crazy!)
• 1 1/4 c. Brown Sugar (I use dark, but I don’t think it matters too much)
• 1/4c. water
• 1 can (4oz) sliced green chiles (If you want it really mild you can use Rotel diced tomatoes with chiles)
• 1 large can enchilada sauce (I use mild, but again it’s whatever you prefer)

Rice:

• 2 c. Minute Rice
• 1 tsp. butter
• 2 cloves garlic, minced
• 2 Tbsp. lime juice
• 2 3/4 c. water
• 1/4 c. pan drippings from the pork
• 2 tsp. Sugar
• 2 Tbsp. fresh cilantro

Black Beans:

• 1 can black beans, rinsed
• 2 Tbsp. Olive oil
• 1 tsp. Taco Seasoning
• 1 1/2 c. Tomato Juice (You can also use vegetable juice for an added kick)
• 2 Cloves garlic, minced
• 2 Tbsp. fresh Cilantro

Directions:

1. The night before you want to serve, marinate the pork in a zip top bag along with 1/4 c. brown sugar and 3 c. of the cola.
2. The next morning, drain the marinade and put the pork in the slow cooker along with 1 c. cola and the 1/4 c. water. Cook on low for 6-8 hours (If you forget to do this in time, just turn the slow cooker on high for half the time).
3. After the pork has cooked, remove it from the slow cooker. Reserve 1/4 c. liquid for the rice and discard the rest. Put the meat back in the slow cooker and shred with two forks.
4. In a blender, combine 1 c. cola, the chiles, 1 c. enchilada sauce and 1 c. brown sugar. Blend until smooth.
5. Add the sauce to the pork and cook, on low, for another two hours.
6. About a half an hour before you’re ready to serve, start the rice. Melt the butter in a sauce pan and add garlic and 1 tsp. lime juice.
7. Bring 1 3/4 c. water and the 1/4 c. drippings to a boil in the same pot. Add rice, cover and remove from heat. Let sit for five minutes.
8. Add remaining lime juice and 2 Tbsp. cilantro to rice and fluff with a fork.
9. While the rice is sitting, prepare the black beans. Start by heating up the olive oil, taco seasoning, and garlic in a nonstick skillet.
10. Add the rinsed beans and tomato juice and stir until heated through. Add the cilantro right before serving.

Putting it all together:

This is where it gets a little tricky for me, because I’m going off my memories of walking down the line. So bear with me, and feel free to let me know if I’m out of order.

1. Lay a tortilla flat
2. Add 1/4 c. rice
3. Place 1/4 c. beans on top of rice
4. Add 1/4 meat mixture on top of beans
5. Add a little bit of cheese and enchilada sauce
6. Fold up burrito style

If I’m doing this for my family, I put all the burritos in a casserole dish. After the dish is full I top the burritos with the remaining enchilada sauce and cotija. I then put it in a 350 degree oven until the cheese melts (about 7 min.). Serve it with a side of pico de gallo, and you might as well be in Utah!