Taco Chicken Soup Food

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.

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.

HEALTHIER SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
• Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

MEXICAN-INSPIRED CHICKEN SOUP

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

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.

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 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.
• Variations: Serve over rice the second day. Add jalapeno for extra spice. Garnish with avocado, tortilla strips and onion. Use any beans.

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.

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.

LUNCH BOX TACO CHICKEN SOUP

Steps:

• Cook bacon, until crisp, in a large saucpan.
• Add vegetables and cook until onion is soft.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
• Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
• Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!

TACO CHICKEN SOUP

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.

MEXICAN TACO SOUP WITH CHICKEN

Steps:

• Cook chicken with onions in large saucepan until chicken is done; drain. Return chicken mixture to pan.
• Add all remaining ingredients except cheese, cilantro and chips; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Top with cheese and cilantro. Serve with chips.