Lunch Box Taco Chicken Soup Food

CHICKEN TACO SOUP FOR TWO

Chicken Taco Soup for Two image

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

Ingredients

2 teaspoons olive oil
¼ cup chopped onion
3 tablespoons taco seasoning, divided
½ (14 ounce) can fire-roasted diced tomatoes, with juice
1 cup chicken broth
⅓ cup frozen corn
1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
½ cup tortilla chips
½ avocado, sliced
¼ cup shredded Oaxaca cheese, or to taste
2 tablespoons sour cream, or to taste

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

LUNCH-BOX CHICKEN SOUP

Lunch-Box Chicken Soup image

A friend gave me this recipe, and I tweaked a few things to make it healthier. It's so delicious and quite easy to make! I use it for family gatherings, church functions, care packages...just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities. -Jean Ann Fairchild, Shelby, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cups sliced fresh mushrooms
2 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/3 cup all-purpose flour
1 carton (32 ounces) chicken broth
2 cups cubed cooked chicken
1 package (8.8 ounces) ready-to-serve roasted chicken-flavored rice
2 cups fat-free half-and-half
1/2 teaspoon pepper

Steps:

In a Dutch oven, heat oil over medium-high heat. Add vegetables; cook and stir until carrots are crisp-tender., In a bowl, whisk flour and broth until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 5-6 minutes. Add remaining ingredients; heat through, stirring occasionally (do not allow to boil).

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 741mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

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

Ingredients

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.

TACO CHICKEN SOUP

Taco Chicken Soup image

A zesty mexican style soup. It is a simple slow-cooker recipe that only takes a few minutes to put together. I got this recipe from a co-worker and then added a couple of touches of my own.

Provided by B-B-Q Man

Categories Clear Soup

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (32 ounce) can chicken broth
2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
2 (14 ounce) cans diced tomatoes with green chilies, undrained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 large yellow onion, large dice
2 (1 ounce) packets lawry's taco seasoning
1 teaspoon cumin
1 1/2 lbs boneless skinless chicken breasts
hot sauce (optional)
green onion, cut thinly on bias (for garnish)

Steps:

In slow cooker, combine broth, beans, tomatoes, corn, and onion.
Stir in spices, then add chicken.
Cover and cook on LOW 8-10 hours or High 4-6 hours.
Remove chicken and shred or cut into bit size pieces, return to soup.
Add hot sauce if you are using it, or just serve it on the side.
To serve, ladle into soup bowls and your favorite taco toppings.