TACO BEAN 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.

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.

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