4 Bean Chicken Taco Soup Recipes

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4 BEAN CHICKEN TACO SOUP



4 Bean Chicken Taco Soup image

This is a recipe that I made after realising that I didnt have all I needed for Lubie's recipe #40022. I also decided to make this on the stove top to get it to the table quick. Hope you enjoy it!

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (16 ounce) can red kidney beans
1 (16 ounce) can black-eyed peas
1 (16 ounce) can black beans
1 (16 ounce) can great great northern beans
1 (11 ounce) can stewed tomatoes with green peppers
1 (11 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
1 (1 1/4 ounce) envelope chicken taco seasoning mix
1 (1 ounce) envelope ranch dressing mix
2 (12 ounce) cans chicken
1 cup salsa
1 cup water
1/2 teaspoon cumin
1 tablespoon chili powder
2 cups shredded mozzarella cheese
1/8 cup freshly chopped onion
1 cup sour cream

Steps:

  • Put everything into a pot, only draining the canned chicken.
  • Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.

Nutrition Facts : Calories 518.6, Fat 21.4, SaturatedFat 10, Cholesterol 73.6, Sodium 760.1, Carbohydrate 49.5, Fiber 15, Sugar 1.7, Protein 34

SLOW COOKER CHICKEN TACO SOUP



Slow Cooker Chicken Taco Soup image

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

Provided by RaisinKane aka Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 7h15m

Yield 8

Number Of Ingredients 12

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) container sour cream
1 cup crushed tortilla chips

Steps:

  • Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  • Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g

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