RECIPE FOR CHICKEN TACO SOUP RECIPES

Name: Tex Mex Chicken Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 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

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

Ingredients

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.

CHICKEN TACO SOUP RECIPE - FOOD.COM

Chicken Taco Soup Recipe - Food.com image

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.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (1 1/4 ounce) package taco seasoning
3 boneless skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

Place the onion, chili beans, black beans, tomato sauce, chicken broth, and both cans of diced tomatoes in a slow cooker. Add taco seasoning and stir to blend ingredients.
Lay chicken breasts on top of the mixture, pressing down slightly just until covered by the other ingredients.
Set slow cooker on low heat setting, cover and cook for 7-8 hours.
Carefully remove chicken breasts from the soup and allow to cool long enough to be handled. Dice the chickn into bite size pieces and return to slow cooker. Stir soup to blend in the chicken.
Serve topped with shredded cheese or sour cream.

Nutrition Facts : Calories 269.5, FatContent 2, SaturatedFatContent 0.4, CholesterolContent 25.7, SodiumContent 906, CarbohydrateContent 43.9, FiberContent 8.8, SugarContent 5.1, ProteinContent 22.1

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