Slow Cooker Creamy Chicken Taco Soup Recipes
SLOW COOKER TACO SOUP
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Provided by Janeen Barlow
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g
HEALTHIER SLOW COOKER CHICKEN TACO SOUP
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options.
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 7h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 42.9 g, Cholesterol 50.3 mg, Fat 5.8 g, Fiber 9.4 g, Protein 28.8 g, SaturatedFat 1.5 g, Sodium 1275 mg, Sugar 5.5 g
SLOW COOKER CHICKEN TACO SOUP
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
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
SLOW-COOKER CHICKEN TACO SOUP
Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 16
Steps:
- In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
- While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
- When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 7 g, TransFat 0 g
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