TACO SOUP RECIPE PIONEER WOMAN 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.

7-CAN SOUP RECIPE - HOW TO MAKE TACO ... - THE PIONEER WOMAN



7-Can Soup Recipe - How to Make Taco ... - The Pioneer Woman 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.

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