CHICKEN TACO SOUP
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
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.
INSTANT POT® CHICKEN TACO SOUP
This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
- Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 24.7 g, Cholesterol 40.6 mg, Fat 9.7 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 5.5 g, Sodium 1334.5 mg, Sugar 2.5 g
KICKIN' CHICKEN SOUP
I tried this soup at a church dinner and it was awesome. So yummy and healthy too! Really easy to make. My husband loved it too! You can use fajita seasoning in place of taco seasoning.
Provided by Vee-rah
Categories < 60 Mins
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot sprayed with nonstick spray, cook onions, garlic,seasoning, and spices over medium heat until onions soften, 3 to 5 minutes
- Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
- Add the corn and tomatoes, and continue to cook for 5 minutes.
- Add chicken,jalapeno, and lime juice. Stir for 3minutes to thoroughly blend flavors. Simmer for about 20 to 30 minutes.
Nutrition Facts : Calories 137.8, Fat 3.7, SaturatedFat 1, Cholesterol 23.8, Sodium 358.3, Carbohydrate 14.8, Fiber 2.2, Sugar 5.3, Protein 13.7
SLOW COOKER CHICKEN TACO SOUP
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
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 FOR TWO
This cozy soup will be ready in less than 15 minutes. You can make it even quicker by using rotisserie chicken.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 32.5 g, Cholesterol 60.4 mg, Fat 22.6 g, Fiber 5.5 g, Protein 21.2 g, SaturatedFat 6.8 g, Sodium 1994.3 mg, Sugar 7.5 g
KICKIN' CHICKEN SOUP
This is a great meal-in-a-pot that is quick and easy to put together. Get the chicken going, then turn your attention to the soup and, before you know it, dinner's ready! I found this in the Chicago Trib.
Provided by Hey Jude
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat broiler; cook chicken, turning once, about 10 minutes.
- Or, grill the chicken on an outdoor grill, which is what I usually do.
- Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
- Slice or shred cooked chicken; add to pot.
- Add cilantro; heat through, about 1 minute.
- Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.
Nutrition Facts : Calories 245, Fat 9.9, SaturatedFat 2, Cholesterol 23.2, Sodium 353.1, Carbohydrate 26.5, Fiber 5.3, Sugar 1.1, Protein 15.7
CHICKEN TACO SOUP
Very similar to the Paula Deen style taco soups on here. My version uses chicken instead of ground beef and no beans, plus I add cheese - I add cheese to everything!
Provided by Laura O.
Categories Mexican
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except cheddar in a pot.
- Simmer 25 minutes.
- Shred the chicken in the soup.
- Stir in the cheddar cheese.
Nutrition Facts : Calories 136.1, Fat 5.9, SaturatedFat 3.2, Cholesterol 24.3, Sodium 431.1, Carbohydrate 14.3, Fiber 1.8, Sugar 3, Protein 8.8
KEN'S KICKIN' POSOLE
This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top.
Provided by Ken from CA
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
- Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
- Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 26.7 g, Cholesterol 54.9 mg, Fat 14.6 g, Fiber 5 g, Protein 21 g, SaturatedFat 4.6 g, Sodium 1101.2 mg, Sugar 4.3 g
SLOW COOKER CREAMY CHICKEN TACO SOUP
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
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
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