Chicken Taco Soup Food

TEX MEX CHICKEN TACO SOUP

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.

CHICKEN TACO SOUP

Steps:

• Cut chicken into small bite size pieces.
• Cook chicken and garlic in large saucepan until chicken browns.
• Add tomatoes, broth, green chilies, corn and chili powder.
• Simmer for 20-30 minutes to allow flavors to blend.
• Meanwhile preheat oven to 500.
• Cut tortilla into small bite size strips.
• Place strips on baking sheet and bake for 2-4 minutes or until strips brown.
• Check strips often to make sure they don't overcook.
• Set strips aside to cool.
• To serve soup: ladle soup evenly into 4 bowls.
• Top each bowl of soup with 1/4 of the tortilla strips, 1/4 oz cheese, 1 T cilantro, 2 tbsp green onions and 1 tbsp sour cream.

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

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.