Easy Chicken Taco Soup Recipes

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EASY TACO SOUP



Easy Taco Soup image

This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.

Provided by Mama Fresh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 11

2 pounds lean ground beef
1 large onion, minced
3 cloves garlic, minced
2 (1 ounce) packets taco seasoning mix (such as La Tiara®)
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 quart tomato juice
1 bunch cilantro, minced, or to taste
1 large lime, halved
1 pinch salt and ground black pepper to taste

Steps:

  • Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
  • Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g

SLOW COOKER CHICKEN TACO SOUP



Slow Cooker Chicken Taco Soup image

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

Provided by RaisinKane aka Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 7h15m

Yield 8

Number Of Ingredients 12

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) container sour cream
1 cup crushed tortilla chips

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.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g

CHICKEN TACO SOUP RECIPE



Chicken Taco Soup Recipe image

Bold and flavorful, every bite of Chicken Taco Soup packs a punch! This homemade soup is loaded with plenty of spice, black beans, corn, and chicken for the ultimate easy dinner recipe.

Provided by Becky Hardin

Categories     Soup

Time 1h

Number Of Ingredients 14

2 tablespoons olive oil
1 white onion (diced)
3 cloves garlic (minced)
1 jalapeño (diced)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt (plus more to taste)
1 teaspoon ground black pepper
15 ounces crushed tomatoes (1 can)
15 ounces golden sweet corn (1 can, drained)
15 ounces black beans (1 can, drained and rinsed)
6 cups low-sodium chicken broth
3 cups cooked and shredded chicken
Sliced jalapeños, sour cream, diced avocado, guacamole, tortilla strip chips, and freshly chopped cilantro (for garnish)

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.

Nutrition Facts : Calories 393 kcal, Carbohydrate 43 g, Protein 33 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 613 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 9 g, ServingSize 1 serving

EASY CHICKEN TACO SOUP



Easy Chicken Taco Soup image

Easy Chicken Taco Soup is full of flavourful and like your favourite chicken tacos but in soup form. Its hearty, healthy and this stovetop version is incredibly easy and fast to make!

Provided by Richa Gupta

Categories     Soup

Time 35m

Number Of Ingredients 12

2 tablespoons oil
3 garlic cloves (minced)
1 cup onions (diced )
1 green bell pepper (diced)
3 chicken breasts (cut into bite sized pieces)
1 can crushed tomatoes
1 ½ cups chicken stock
1 cup frozen corn
1 cup canned black beans (drained and rinsed)
3 tablespoons taco seasoning
2 tablespoons corn flour
Salt to taste

Steps:

  • Heat oil in a dutch oven or heavy bottomed pot and add garlic, onions and bell peppers. Cook for 3-4 minutes till the onions are translucent and soft.
  • Add chicken, crushed tomatoes, chicken stock, frozen corn, black beans and taco seasoning. Bring everything to a boil and let the soup simmer for 15 minutes.
  • Mix together cornflour in ¼ cup water till smooth and add it to the soup. Mix well and cook for another 2-3 minutes till the soup thickens. Turn off the flame. Serve hot topped with your favourite toppings.

Nutrition Facts : Calories 444 kcal, Carbohydrate 38 g, Protein 44 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 111 mg, Sodium 782 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

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