Tex Mex Chicken Taco Soup

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My family loves soup and this is our new favorite soup recipe! I prepared it exactly as written and it was delicious. I'll be making this one often.

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Easy to prepare, and man alive...it's got a really outstanding flavor and multiple textures to keep things interesting (for me, the hominy was something unexpectedly good.



Suggestions (and these may have already been mentioned before:



1. If you're in a pinch (or don't want to waste time prepping the chicken, pick up a rotisserie bird on your way home. Shred it, and you're ready to rock. Adds flavor, too.



2. If you can find them (unfortunately, I cannot, use Ranch Style (the brand Jalapeno beans. I used to cook with them every chance I got in college and they were great; now it's impossible to find them anywhere!

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I was surprised it was so great. Next time I'll leave out the hominy - first time having it and not a fan. Will substitute black beans instead. Maybe use a rotisserie chicken instead for more flavor.

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Usually when I make the chef's recipes I find them very bland. So this time I decided to add some flavor and heat just in case. I did not boil the chicken but used 3 boneless skinless chicken breasts which I cut in bite sized pieces. I sauted onions, garlic, anaeheim pepper, jalapeno pepper with seeds removed. I added the chicken and when mostly done I added chicken taco seasoning by McCormick. I added a Mexican brand of salsa and Mexican style homimy. I then tranfered to a larger pot and added the rest of the ingredients as well as some calantro, cumin and more chili pepper. Was very good and will make again.

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This soup rocks!! The only thing I left out was the Hominy, because I have never been a fan. It is very simple to make. I didn't expect it to be as yummy as it was. It is very similar to Chili's chicken enchilada soup. It is a new favorite in our house.

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What an easy recipe and it was so tasty and flavorful! The only thing I did different was I seasoned the chicken with salt, pepper and pan-cooked the chicken with the onion and green pepper. I also added the taco seasoning as I cooked the chicken and a bit of chicken broth for moisture. I then pulled out the chicken and shredded it and added it back to the soup with everything else. Not a big change really. This soup was so easy to make! Will definitely make it again!

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This soup is so easy to make if you can open cans and mix stuff in a pot. I used 48 oz of chicken broth after reading the other reviews, so my soup was more soup like. In addition to the shredded cheese add some crushed up tortilla chips to the bowls of soup. The added crunch is great.

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SO GOOD! SO LITTLE EFFORT! I USED TACO SEASONING WITH JALEPENO AND OINIONS, COMBINED TWO DIFFERENT SALSAS - ONE WAS TOSTITOS HOT SALSA THE OTHER WAS A FRESH SALSA - KIND OF TO USE THEM UP. FOUND THAT THE SIZES OF CANS IN THE RECIPE WERE A BIT OFF FROM THE ACTUAL ONES I BOUGHT OFF THE SHELF, BUT, HEY! IT'S SOUP - SO THERE'S SOME PLAY THERE.
FOUND AND USED THE HOMINY (FIRST TIME, EVER AND LIKED IT . I MEAN IT'S CORN! ALSO, USED A CAN OF 'FIESTA CORN' INSTEAD OF PLAIN CORN. IT WAS DELICIOUS, BUT I GOTTA SAY...ADDING THAT CREAM CHEESE AT THE END ...PUT IT OVER THE TOP. THEN CRUNCHY TOSITOS AND (USED MEXICAN BLEND ...YUMMY! GREAT RECIPE...A KEEPER FOR WHEN YOU WANT SOMETHING SPICY.

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Just made this soup for the first time. It was incredibly easy to make and didn't require much prep time.

I switch out the chicken with fresh ground country sausage, I actually like the contrast of flavors you get from the mexican spices and the sweetness of the sausage.

Overall I was very pleased with this recipe!

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Super easy to make and the family thoroughly enjoyed. I topped with fresh cilantro....yumm!