LUNCH-BOX CHICKEN SOUP
A friend gave me this recipe, and I tweaked a few things to make it healthier. It's so delicious and quite easy to make! I use it for family gatherings, church functions, care packages...just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities. -Jean Ann Fairchild, Shelby, Ohio
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
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).
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 741mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
LUNCH BOX TACO CHICKEN SOUP
Make and share this Lunch Box Taco Chicken Soup recipe from Food.com.
Provided by Pamela
Categories Chicken
Time 40m
Yield 8 cups
Number Of Ingredients 9
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!
Nutrition Facts : Calories 174.7, Fat 6.1, SaturatedFat 1.7, Cholesterol 30.1, Sodium 980.3, Carbohydrate 16.3, Fiber 1.9, Sugar 6.7, Protein 14.4
TACO CHICKEN SOUP
A zesty mexican style soup. It is a simple slow-cooker recipe that only takes a few minutes to put together. I got this recipe from a co-worker and then added a couple of touches of my own.
Provided by B-B-Q Man
Categories Clear Soup
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In slow cooker, combine broth, beans, tomatoes, corn, and onion.
- Stir in spices, then add chicken.
- Cover and cook on LOW 8-10 hours or High 4-6 hours.
- Remove chicken and shred or cut into bit size pieces, return to soup.
- Add hot sauce if you are using it, or just serve it on the side.
- To serve, ladle into soup bowls and your favorite taco toppings.
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EASY CHICKEN TACO SOUP
From spendwithpennies.com
Ratings 27Calories 440 per servingCategory Lunch, Soup
- 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.
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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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