Chicken Taco Soup Recipes

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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

TEX MEX CHICKEN TACO SOUP



Tex Mex Chicken Taco Soup image

Provided by Food Network

Categories     main-dish

Time 45m

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.

SLOW-COOKER CHICKEN TACO SOUP



Slow-Cooker Chicken Taco Soup image

Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 16

2 cups frozen whole kernel sweet corn
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 medium onion, diced (1/2 cup)
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
3 boneless skinless chicken breasts, cut into bite-size pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
4 corn tortillas (6 inch)
1 tablespoon vegetable oil
1/4 teaspoon salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Chopped cilantro, if desired
Diced avocado, if desired

Steps:

  • In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
  • While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
  • When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 7 g, TransFat 0 g

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

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

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

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.

MEXICAN-INSPIRED CHICKEN SOUP



Mexican-Inspired Chicken Soup image

This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Steps:

  • In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.

EASIEST CHICKEN TACO SOUP



EASIEST CHICKEN TACO SOUP image

Make and share this EASIEST CHICKEN TACO SOUP recipe from Food.com.

Provided by JAMES S.

Categories     < 4 Hours

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs chicken thighs
2 tablespoons olive oil
1 (6 ounce) package taco seasoning
1 onion
1 (15 ounce) can stewed tomatoes
2 teaspoons garlic (minced)
1 (4 ounce) can green chilies
1 1/2 cups water
1 (8 ounce) can green chili salsa
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (2 ounce) can chopped black olives
1 cup chicken broth

Steps:

  • Boil chicken for 20 minutes in a pot of water.
  • Start chopping onion and mincinng garlic.
  • Put olive oil, taco seasoning, onions, and garlic in a large pot and saute on medium heat.
  • Shred the boiled chicken and add to the pot with the onion mixture.
  • Once the onions are soft and turning transparent, add everything else and let simmer for 1 to 1.5 hours.
  • Serve over chips and cheese.

Nutrition Facts : Calories 603.5, Fat 31.1, SaturatedFat 8, Cholesterol 143.3, Sodium 2291.4, Carbohydrate 43.6, Fiber 13.8, Sugar 8.5, Protein 39.7

MEXICAN TACO SOUP WITH CHICKEN



Mexican Taco Soup with Chicken image

Get everything you love about a tasty taco in soup form! Our Mexican Taco Soup with Chicken is the perfect match for some crunchy tortilla chips.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

1 lb. lean ground chicken
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans, undrained
1 can (14.5 oz.) no-salt-added diced tomatoes and green chiles, undrained
1 can (14.25 oz.) no-salt-added corn, drained
1-1/2 cups water
1 can (8 oz.) no-salt-added tomato sauce
1 pkg. (1 oz.) TACO BELL® Reduced Sodium Taco Seasoning Mix
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup chopped fresh cilantro
6 cups baked tortilla chips

Steps:

  • Cook chicken with onions in large saucepan until chicken is done; drain. Return chicken mixture to pan.
  • Add all remaining ingredients except cheese, cilantro and chips; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
  • Top with cheese and cilantro. Serve with chips.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g

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