PIONEER WOMAN TACO SOUP RECIPES

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7-CAN SOUP RECIPE - HOW TO MAKE TACO-STYLE SOUP



7-Can Soup Recipe - How to Make Taco-Style Soup image

Grab seven cans of whatever you want, from chili to beans, and some kind of cheese for a deliciously creamy soup.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

1

can meat-only chili

1

can (15-ounce) kidney beans

1

can (15 ounce) pinto beans

1

can (15 oz. size) black beans

1

can (15-ounce) diced tomatoes

1

can (15-ounce) corn (I used Fiesta variety)

1

can (10-ounce) Rotel

Salt and pepper, to taste

8 oz.

weight Velveeta, cubed

Steps:

  • Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed. Dice the cheese and stir it into the soup until melted. Serve immediately.

SLOW COOKER CHICKEN TORTILLA SOUP - THE PIONEER WOMAN



Slow Cooker Chicken Tortilla Soup - The Pioneer Woman image

This easy Chicken Tortilla Soup comes together right in your slow cooker. Just sprinkle on some chili powder and cumin, add an onion, bell pepper, tomato paste, and a few other ingredients, and cook!

Provided by Ree Drummond

Categories     autumn    easy chicken    Sunday lunch    weeknight meals    main dish    poultry    soup

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours

Yield 12 servings

Number Of Ingredients 15

3

whole chicken breasts

2 tsp.

chili powder

1 tsp.

cumin

salt and pepper, to taste

1

whole medium onion, chopped

1

whole red bell pepper, seeded and chopped

1

whole seeded yellow bell pepper, chopped

1

can (28 ounce) whole or diced tomatoes, with juice

1

can Rotel

3 c.

low sodium chicken broth (more if you like the soup more liquidy)

4 oz.

weight tomato paste

1

whole chipotle pepper in Adobo (may add 2 to 3 if you'd like)

1

can black beans, drained and rinsed

1

lime, juiced

Fixins: sour cream, avocado, cilantro leaves, grated cheese

Steps:

  • Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
    Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
    Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

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