HEALTHY CHICKEN TACO RECIPE RECIPES
TEX MEX CHICKEN TACO SOUP RECIPE - FOOD NETWORK
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
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.
CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 16 minutes
Cook Time 16 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
- For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
- For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
- On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.
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Total Time 6 hours
Calories 71.4 per serving
- Press out all the air and seal.
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AIR-FRYER CHICKEN TACO POCKETS RECIPE: HOW TO MAKE IT
We love these easy taco-flavored sandwiches made with crescent dough. They make a quick and easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
From tasteofhome.com
Total Time 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 393 calories per serving
From tasteofhome.com
Total Time 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 393 calories per serving
- Preheat air fryer to 375°. Unroll 1 tube crescent dough and separate into 2 rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., In batches if necessary, place pockets on tray in air-fryer basket. Cook until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.
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CHICKEN TACO SOUP RECIPE - FOOD.COM
I found this hearty recipe online several years ago and often make it instead of chili. Made mostly of canned ingredients, this soup lets the slow cooker do the work for you so you can go about your hectic schedule. This recipe is very adaptable to your personal taste. To add more kick simply omit the one can of diced tomatoes and add a second can of diced tomatoes with green chilies.
From food.com
Reviews 5.0
Total Time 8 hours 15 minutes
Calories 269.5 per serving
From food.com
Reviews 5.0
Total Time 8 hours 15 minutes
Calories 269.5 per serving
- Serve topped with shredded cheese or sour cream.
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BEST CHICKEN TACO SOUP RECIPE - HOW TO MAKE ... - DELISH
Be prepared, this Chicken Taco Soup from Delish.com comes with a chipotle kick.
From delish.com
Reviews 5
Total Time 45 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, dinner, poultry, soup
Cuisine American, Tex Mex
From delish.com
Reviews 5
Total Time 45 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, dinner, poultry, soup
Cuisine American, Tex Mex
- 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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AIR-FRYER CHICKEN TACO POCKETS RECIPE: HOW TO MAKE IT
We love these easy taco-flavored sandwiches made with crescent dough. They make a quick and easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
From tasteofhome.com
Total Time 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 393 calories per serving
From tasteofhome.com
Total Time 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 393 calories per serving
- Preheat air fryer to 375°. Unroll 1 tube crescent dough and separate into 2 rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., In batches if necessary, place pockets on tray in air-fryer basket. Cook until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.
See details
BEST CHICKEN TACO SOUP RECIPE - HOW TO MAKE ... - DELISH
Be prepared, this Chicken Taco Soup from Delish.com comes with a chipotle kick.
From delish.com
Reviews 5
Total Time 45 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, dinner, poultry, soup
Cuisine American, Tex Mex
From delish.com
Reviews 5
Total Time 45 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, dinner, poultry, soup
Cuisine American, Tex Mex
- 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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