Chicken Taco Soup From Scratch No Prepared Mixes Recipes

TEX MEX CHICKEN TACO SOUP

Tex Mex Chicken Taco Soup image

Provided by Food Network

Time 45m

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.

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

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

Ingredients

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

CHICKEN TACO SOUP

Chicken Taco Soup 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.

Provided by mcknelly1

Categories Mexican

Time 8h15m

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.

CHICKEN TACO SOUP FROM SCRATCH (NO PREPARED MIXES)

CHICKEN TACO SOUP FROM SCRATCH (NO PREPARED MIXES) image

Categories Soup/Stew Chicken Quick & Easy Healthy Simmer

Yield 6 Bowls

Number Of Ingredients 32

Ingredients

CHICKEN TACO SOUP (without any mixes!)
Gayle Koehler, Saginaw, Michigan 2011
4-6 chicken breasts
2 med. onions chopped
l med. bell pepper chopped
28 oz diced tomatoes - undrained
1-6oz can tomato sauce
l - 6oz can tomato paste
2 - l5 oz cans corn - undrained
2 - l5 oz. cans pinto beans - rinsed and drained
(Chop one can lightly in food processor - don't make mush!)
1 - small can chopped green chili peppers
¼ C chopped black olives
2T vinegar
2 cups chicken broth or water
For Taco Seasoning:
1 tablespoon of minced dried onions
2 teaspoons of chili powder.
1 1/2 teaspoons of salt. (leave out)
1 teaspoon of garlic powder.
1 teaspoon of cornstarch.
1 teaspoon of ground cumin.
1/2 to 1 teaspoon cayenne pepper or hot paprika.
For Dry Ranch Mix
3 Saltines in Blender
2 tsp dried parsley
1 tsp dry dill weed (very necessary!)
¼ tsp Onion salt,
¼ tsp garlic salt
1/2 C Buttermilk (regular milk with 1 teaspoon of vinegar) or use buttermilk powder (health food store) or
plain yogurt.
For Picante Sauce (These ingredients were included in the main ingredients)

Steps:

Boil chicken breasts in water, cool and dice (I cooked these about 20 min and I used their water for the chicken broth) Combine all ingredients and simmer 1 hour. Top with sour cream, shredded cheddar and Taco Chips.

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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