Lunch Box Taco Chicken Soup Recipes

CROCK POT CHEESY CHICKEN TACO SOUP

Steps:

• Put all of your ingredients except your shredded cheese into a 4-quart crock pot and mix until well combined
• Sprinkle your shredded cheese on top
• Cover and cook on high for 1.5-2 hours or low for 3-4 hours

DIY TACO SALAD LUNCH BOX BOWL

Steps:

• Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos.
• Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl.
• Pack the containers in an insulated lunch box, along with a fork.

LUNCH-BOX CHICKEN SOUP

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).

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.

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!