1 (1 ounce) package Italian-style taco seasoning mix
1 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 (1 ounce) package instant chicken noodle soup mix
1 (8 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato paste
1 (14 ounce) can kidney beans, drained
1 (16 ounce) can sliced water chestnuts
1 (1 ounce) can sliced dates
1/2 onion, diced
6 sprigs fresh parsley, minced
1/2 cup chopped fresh parsley
1 tablespoon chili powder
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1/2 teaspoon dried basil
1 teaspoon dried basil
In a mixing bowl, mix taco seasoning and chili powder. Stir in basil, oregano, salt and pepper.
Place chicken noodle soup mix in a large bowl. In a small bowl, combine tomatoes with green chile peppers, tomato paste, kidney beans, water chestnuts, dates and onion. Pour into a large saucepan and mix with your hands. Stir in chili powder, tomato paste, basil and basil. Cover and simmer over medium heat until meat is tender, about 1 hour.