4 BEAN CHICKEN TACO SOUP
This is a recipe that I made after realising that I didnt have all I needed for Lubie's recipe #40022. I also decided to make this on the stove top to get it to the table quick. Hope you enjoy it!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 518.6, Fat 21.4, SaturatedFat 10, Cholesterol 73.6, Sodium 760.1, Carbohydrate 49.5, Fiber 15, Sugar 1.7, Protein 34
TACO BEAN SOUP
"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 14 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 838mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
4 BEAN CHICKEN SOUP
After getting burned out on canned soups, I decided to create something that everyone would love... including me! Everyone loves this soup and begs me for the recipe. The unique thing about it is that you can customize it just about any way you want; add or subtract ingredients; change the spices. The possibilities are...
Provided by Charline Henry
Categories Bean Soups
Number Of Ingredients 13
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!
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CHICKEN TACO SOUP (EASY TO MAKE!) - THE ENDLESS MEAL®
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4.7/5 (41)Calories 361 per servingCategory Soup
- Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and pepper and cook until the veggies are soft, about 5 minutes.
- Add the taco seasoning, salt, and pepper and stir them into the veggies. Add the chicken stock, fire-roasted tomatoes, and chicken breasts and bring the pot to a boil. Reduce the heat and simmer, covered, for 20 minutes.
- Remove the chicken from the pot then add the cream cheese. Shred the chicken using 2 forks (or dice it, if you prefer.) Add the shredded chicken to the pot then stir until the cream cheese melts into the broth.
- Add the corn and black beans and let them warm. Serve the soup topped with any or all of the toppings.
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