Add ingredients to Crock Pot in order listed and let stand, do not stir. Add all juices from cans. Cook on low for 6-8 hours. Chicken should be floating at top of Crock Pot. Remove chicken and shred with 2 forks. Stir into Crock Pot and serve.
Optional serve with sour cream, shredded cheese, and crackers.
That raises an interesting question, what fresh spices would I need to make Ranch and Taco seasonings from scratch? I guess rinsing the beans is an option, but it isn't on the top of my priority list...dry beans might be a better option, but how long would they take in a slow cooker?
I would like to hear a detailed recipe for chicken stock that I can add to my repertoire...
Time to come clean. Are you really a culinary student paying for school or are you someone who want's to learn about cooking, there is a difference. If you are paying for schooling you need to quit right now and get your money back. You should have learned how to make or at least been reading about how to make stock in your first weeks.
Ranch dressing mix is salt, pepper, dill weed, onion powder, garlic powder, chives, parsley and buttermilk powder. I would sautee fresh chopped onion and garlic rather than use the powders. I wouldn't put buttermilk powder in a taco soup though and certainly not dill. But if you like it, go ahead of course.
Taco seasoning is generally a combination of salt, onion powder, garlic powder, chili powder, ground cumin and ground coriander. (Some brands of chili powder already have the spices added.) Assuming you've already salted it and used onion and garlic, just add ground chili, cumin and coriander.
Here's a thread that discusses stock making methods. Follow the link posted by Nicko, for a detailed step by step with pictures.
Hard to say how long dried beans would take. Depends on the beans, whether they are pre-soaked and the cooker. I see people reporting ranges anywhere between 3 and 6 hours. I would do it while you're home to keep an eye on it.
I think frozen corn is better than canned. Fresh even better of course. And I don't understand people who insist on cooking it forever. I like it just heated through.
If you don't have any stock hanging around the "Better than Bullion" low salt version will work in a pinch.
It has been compared with (Cooks Kitchen) your other standard grocery store stocks and found to be quite good.
mimi
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