Now back to the regularly scheduled recipe! 8>)
From memory: Yeah, this was only a couple hours ago, but remembering things is NOT my forte! 8>)
BROWN in a dutch oven:
2 T butter
1 T olive oil
1/2 medium onion, diced
1/2 orange bell pepper, diced
2 big garlic cloves, minced
1 envelope taco seasoning
2 t turmeric****
About 2-3 cups COOKED chicken, torn into small pieces
1 can whole kernel corn, I used no-sodium and didn't drain
1/2 small container of grape tomatoes, sliced in half
Approximately 4 cups cooked pinto beans* with the liquid** they were cooked in. Thin broth.
Juice of 1/2 a lemon, optional
2 more cups of liquid** & *** if needed
Salt to taste, if needed
After it comes to a boil, turn down and let simmer until the onions, and bell peppers get done. It took about 45 minutes for me.
In big soup bowls, over rice, with your choice of breads or crackers if this suits you. 8>)
*You could substitute 2 cans of pinto beans, drained or undrained, (your preference)
**I think some folks drain and rinse to lessen the sodium content. The taco seasoning acts as a thickener, and absorbs some of the liquid, as well - so another reason to add more liquid, ***such as chicken, beef, or vegetable broth. Another reason to add more liquid is to have it thin enough to get the veggies done. Simmering in thick liquid does not get them done in a short length of time.
***Just adding water might lend to a bland taste, so be sure and adjust by adding salt to taste.
****I have substituted curry powder which has turmeric in it, when I was out of turmeric, and it tasted bad. It might have been the brand-the combination of ingredients they used (their recipe), or the amount I used. Don't want to risk ruining a whole meal again. The plain turmeric was delicious, and added that "Golden Touch" I was after.