CHICKEN TACO SOUP RECIPE EASY RECIPES

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TEX MEX CHICKEN TACO SOUP RECIPE | FOOD NETWORK



Tex Mex Chicken Taco Soup Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese

Steps:

  • Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
  • Also, great on the second day over rice.

BEST CHICKEN TACO SOUP RECIPE - HOW TO MAKE ... - DELISH



Best Chicken Taco Soup Recipe - How To Make ... - Delish image

Be prepared, this Chicken Taco Soup from Delish.com comes with a chipotle kick.

Provided by Lena Abraham

Categories     gluten-free    low sugar    nut-free    easy chicken    weeknight meals    dinner    poultry    soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 20

1 tbsp.

extra-virgin olive oil

1

medium yellow onion, chopped

3

cloves garlic, minced

1 tbsp.

chili powder

1 tbsp.

ground cumin

2 tsp.

dried oregano

6 c.

low-sodium chicken broth

1 lb.

boneless skinless chicken breasts 

1

(28-oz.) can fire-roasted tomatoes

1

(15.5-oz.) can black beans, drained and rinsed

1

(15.5-oz.) can pinto beans, drained and rinsed

1 c.

frozen corn

2

chipotles in adobo, finely chopped

Kosher salt

Freshly ground black pepper

Sour cream

Tortilla chips

Shredded cheddar

Sliced green onions

Lime wedges

Steps:

  • In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, chili powder, cumin, and oregano and cook until fragrant, 1 to 2 minutes. Add chicken broth, chicken breasts, tomatoes, beans, corn, and chipotles. Stir to combine. Bring mixture to a boil and season with salt and pepper. Lower heat and simmer for 15 minutes, until chicken is tender. Remove chicken breasts from pot and place on cutting board. Using two forks, shred chicken, then return to pot and stir to combine. Ladle soup into bowls and garnish with desired toppings.

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