Easiest Chicken Taco Soup Recipes

EASY CHICKEN TACO SOUP

Steps:

• Heat oil in a dutch oven or heavy bottomed pot and add garlic, onions and bell peppers. Cook for 3-4 minutes till the onions are translucent and soft.
• Add chicken, crushed tomatoes, chicken stock, frozen corn, black beans and taco seasoning. Bring everything to a boil and let the soup simmer for 15 minutes.
• Mix together cornflour in ¼ cup water till smooth and add it to the soup. Mix well and cook for another 2-3 minutes till the soup thickens. Turn off the flame. Serve hot topped with your favourite toppings.

SLOW COOKER CHICKEN TACO SOUP

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.

CHICKEN TACO SOUP RECIPE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3-5 minutes.
• Add the garlic, jalapeño, cumin, chili powder, salt, and pepper and cook until the garlic becomes fragrant, about 1 minute.
• Add the crushed tomatoes, corn, beans, and chicken broth. Stir to combine.
• Increase to high heat until the soup comes to a boil. Once boiling, turn the heat to medium-low and let the soup simmer for 30 minutes.
• Stir in the chicken, garnish with sliced jalapeños, sour cream, diced avocado, guacamole, tortilla strip chips, and freshly chopped cilantro, and serve.

CHICKEN TACO SOUP

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 FOR TWO

Steps:

• Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
• Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

EASIEST CHICKEN TACO SOUP

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.