Amazingly Easy Cream Of Chicken Taco Meat Soup Recipes

SLOW COOKER CREAMY CHICKEN TACO SOUP

Slow Cooker Creamy Chicken Taco Soup image

Reminiscent of the very popular dish King Ranch Chicken in the form a soup. With all the same flavors and the convenience of throwing everything into a slow cooker, this will also quickly become a favorite. Top with fried corn tortilla strips, if desired.

Provided by Yoly

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

Time 2h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 serving nonstick cooking spray
1 cup diced onion
1 cup diced bell pepper
2 teaspoons salt, divided
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) can condensed cream of mushroom soup
1 (4 ounce) can chopped green chiles (such as Ortega®)
2 tablespoons oil
1 tablespoon taco seasoning
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breast
1 (8 ounce) package Neufchatel cheese, softened

Steps:

Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 12.2 g, Cholesterol 73.5 mg, Fat 18.4 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 7.1 g, Sodium 2172.4 mg, Sugar 4.1 g

AMAZINGLY EASY CREAM OF CHICKEN TACO MEAT SOUP

Amazingly Easy Cream of Chicken Taco Meat Soup image

Great way to use up leftovers if you happen to find yourself wondering what to have for lunch. Using cream of chicken soup as the base, add in leftover ground vension taco meat, potatoes, and extra vegetables for a quick, creamy soup & cleaner refigerator!

Provided by Ridinthewind

Categories Lunch/Snacks

Time 8m

Yield 2 small bowls, 1-2 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
1/2 cup skim milk (optional)
1/2 cup lean ground meat, seasoned with taco seasoning (venison or ground beef)
1/2 cup russet potato, diced (I use leftovers)
1 teaspoon garlic salt
1 teaspoon garlic pepper seasoning

Steps:

1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .

Nutrition Facts : Calories 68, Fat 0.1, Sodium 6.4, Carbohydrate 15.4, Fiber 1.9, Sugar 0.7, Protein 2

EASY TACO SOUP WITH GROUND BEEF

Easy Taco Soup with Ground Beef image

A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.

Provided by thehungryscientist

Categories Taco Soup

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound 93% lean ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (15 ounce) cans petite diced tomatoes, undrained
1 (15 ounce) can whole kernel corn, well drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can beef broth
1 (4 ounce) can diced green chile peppers, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup shredded Cheddar cheese
¼ cup sour cream
coarsely crushed tortilla chips
fresh jalapeno slices
cracked black pepper

Steps:

Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg

AWESOME BEEF OR CHICKEN TACO SOUP

Awesome Beef or Chicken Taco Soup image

This is a recipe I got from a friend of mine. It's great for making when you're feeding a lot of people. Also fantastic for warming you up when it's cold!

Provided by piranhabriana

Categories Chicken

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs browned ground beef or 2 lbs ground chicken
1 large onion, chopped
2 (16 ounce) cans pinto beans
1 (16 ounce) can kidney beans
2 (10 ounce) cans Rotel Tomatoes
1 (16 ounce) can whole kernel corn
1 (16 ounce) can ranch style beans
1 (10 ounce) can Mexican-style tomatoes
1 (10 ounce) can hominy
1 (10 ounce) can green chilies
1 package ranch dressing mix
1 package taco seasoning
2 -3 cups water

Steps:

Mix together all ingredients.
Simmer for 30 minutes.
Serve with tortilla chips, cheese, and cornbread if desired!

Nutrition Facts : Calories 494.4, Fat 15.8, SaturatedFat 5.7, Cholesterol 61.7, Sodium 1081.1, Carbohydrate 57.8, Fiber 14.7, Sugar 7.3, Protein 32.6

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