Creamy Chicken Taco Soup Food

SLOW COOKER CREAMY CHICKEN TACO SOUP

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.

CREAMY TACO SOUP

Steps:

• In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.

CREAMY CHICKEN-TORTILLA SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently.
• Add tomatoes, corn, chicken broth and hot sauce; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
• Add chicken, VELVEETA and lime juice; cook on medium heat 5 min. or until VELVEETA is completely melted, stirring occasionally.
• Serve topped with crushed chips.

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.

CREAMY TACO SOUP (LOW CARB/KETO)

Steps:

• Add 1 tablespoon oil to a pot or large pot or dutch oven, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
• Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
• Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
• Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.

CREAMY TACO SOUP

Steps:

• Take the cream cheese out of the fridge an hour or more prior to starting the recipe to let it soften up, or microwave it for 20-30 seconds.
• Add the ground beef to a large soup pot over medium-high heat. Brown the beef, and if there's excess fat, spoon most of it out.
• Add all the ingredients to the pot except for the cream cheese and salt & pepper.
• Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. While the soup cooks, prep your toppings.
• Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

CREAMY CHICKEN TACO SOUP

Steps:

• Remove skin and visible fat from chicken thighs. Place in crock pot with broth, beer, celery and onion.
• Cook on high 2 hours or till chicken is done. Remove chicken from crock-pot and allow to cool. Remove bones from chicken thighs and chop meat to desired size. Add diced chicken back to broth in crock-pot. This step can be done ahead of time and refrigerated overnight. Then in the morning, skim off fat collected on top and allow crock to sit for 30 mins at room temp before turning on and adding other ingredients.
• Add beans, tomatoes, and taco seasoning package. Return crock-pot to low for up to 8 hours or high for as little as two hours.
• 30 mins before serving add cream cheese to crock-pot and put on high. Stir well before serving, breaking up large pieces with back of spoon. If you are adding rice, do so now and allow to heat thru for a few minutes.
• Top with crushed chips and cheese.

CREAMY CHICKEN AND RICE TACO SOUP

Steps:

• Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
• Remove pot from heat and stir in 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.

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.

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.