SLOW COOKER CREAMY CHICKEN TACO SOUP
Reminiscent of the very popular dish King Ranch Chicken in the form a soup. With all the same flavors and the convenience of throwing everything into a slow cooker, this will also quickly become a favorite. Top with fried corn tortilla strips, if desired.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
- Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
- Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
- Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 12.2 g, Cholesterol 73.5 mg, Fat 18.4 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 7.1 g, Sodium 2172.4 mg, Sugar 4.1 g
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
CREAMY CHICKEN TACO SOUP
This is a creamy version of taco soup. Using cheap bone in chicken thighs and a crock pot make this a cheap and easy way to feed your family. I've put in the rice as optional. I always have pre-cooked rice in the freezer and it made a great addition, but this soup is also good on its own. The spice is on the mild side for my family. If you like hot, use hot taco seasoning or add hot sauce at the table. Add a salad and a nice piece of cornbread and dinner is served.
Provided by MsSally
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Remove skin and visible fat from chicken thighs. Place in crock pot with broth, beer, celery and onion.
- Cook on high 2 hours or till chicken is done. Remove chicken from crock-pot and allow to cool. Remove bones from chicken thighs and chop meat to desired size. Add diced chicken back to broth in crock-pot. This step can be done ahead of time and refrigerated overnight. Then in the morning, skim off fat collected on top and allow crock to sit for 30 mins at room temp before turning on and adding other ingredients.
- Add beans, tomatoes, and taco seasoning package. Return crock-pot to low for up to 8 hours or high for as little as two hours.
- 30 mins before serving add cream cheese to crock-pot and put on high. Stir well before serving, breaking up large pieces with back of spoon. If you are adding rice, do so now and allow to heat thru for a few minutes.
- Top with crushed chips and cheese.
Nutrition Facts : Calories 388, Fat 18.4, SaturatedFat 5.4, Cholesterol 97.8, Sodium 675.8, Carbohydrate 22.1, Fiber 5.7, Sugar 3, Protein 30.5
CHICKEN TACO SOUP
I found this hearty recipe online several years ago and often make it instead of chili. Made mostly of canned ingredients, this soup lets the slow cooker do the work for you so you can go about your hectic schedule. This recipe is very adaptable to your personal taste. To add more kick simply omit the one can of diced tomatoes and add a second can of diced tomatoes with green chilies.
Provided by mcknelly1
Categories Mexican
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 12
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.
CREAMY TACO SOUP
This is a quick-and-easy recipe to make, and it's one of our favorite meals for cold winter nights.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3-1/4 quarts.
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.
Nutrition Facts : Calories 333 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
TRISHA'S CHICKEN TORTILLA SOUP
Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies.
Provided by Trisha Yearwood
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
CREAMY CHICKEN AND RICE TACO SOUP
Steps:
- Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
- Remove pot from heat and stir in 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY CHICKEN-TORTILLA SOUP
Warm up with a delicious bowl of Creamy Chicken-Tortilla Soup. This Creamy Chicken-Tortilla Soup is full of amazing Tex-Mex flavors everyone loves.
Provided by My Food and Family
Categories Soup Recipes
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently.
- Add tomatoes, corn, chicken broth and hot sauce; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
- Add chicken, VELVEETA and lime juice; cook on medium heat 5 min. or until VELVEETA is completely melted, stirring occasionally.
- Serve topped with crushed chips.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 6 g, Protein 15 g
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