BETTY CROCKER TACO SOUP RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

Steps:

• In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
• While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
• When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.