4 Bean Chicken Taco Soup Recipes

SLOW COOKER TACO BEAN SOUP

Steps:

• Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
• Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
• Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

TACO BEAN SOUP

Steps:

• In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

4 BEAN CHICKEN TACO SOUP

Steps:

• Put everything into a pot, only draining the canned chicken.
• Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.

CHICKEN TACO SOUP RECIPE

Steps:

• Add all of your ingredients to the instant pot. Give it a good stir to make sure that everything is incorporated well.
• Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
• Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
• Remove the chicken breast from the instant pot and transferred it to a cutting board. Shred your chicken and then add back to your instant pot. Mix well.
• Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more! Enjoy!

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.

4 BEAN CHICKEN SOUP

Steps:

• 1. Brown whole chicken breasts in olive oil and garlic in a big, 4-quart pot. Add carrots and celery.
• 2. Remove chicken breasts when they are about half-done and cut them into bite-sized chunks. Re-add them to the pot.
• 3. Add at least 2 cans of the chicken broth. (You can always add more later)
• 4. Add the S&W diced tomatoes, all 4 cans of the beans plus half the juice from the kidney beans. Add the Italian Herb Seasoning, if desired.
• 5. Cook until the carrots are tender. The chicken pieces should also be done.
• 6. Add the Wishbone Italian dressing. Put in a tablespoon or so at a time until you think it tastes good. (I use this brand because I think it tastes the best and has a nice "twang" to it. Yes, my Dad was from Arkansas!)
• 7. You may add other ingredients if you like or just experiment. One of my friends added 1/4 of a cabbage and, because she didn't have the bottled Italian dressing, she used the dry, packaged Italian dressing.
• 8. ENJOY!