Photo: Tex Mex Chicken Taco Soup Recipe
Ingredients
- 1/2 cup diced onions
- 1/2 cup diced green bell peppers
- 1 tablespoon minced garlic
- Vegetable oil
- 1 pound chicken breasts, boiled and shredded
- 1 package taco seasoning mix
- 1 (8-ounce) jar salsa
- 1 (14-ounce) can kernel corn
- 1 (14-ounce) can hominy
- 1 (16-ounce) can ranch style beans
- 2 (4-ounce) cans tomato paste
- 2 (14-ounce) cans chicken broth
- 1 (8-ounce) package cream cheese
Directions
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.
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By kcpont
on March 08, 2013
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This soup is very flavorful and SO easy to make. I used black beans instead of ranch beans and omitted the hominy as many people suggested and I loved the results. Also I had sour cream on hand so I used that instead of cream cheese. No matter what tweaks you make, it will turn out delicious. Also reheats well the next day!
By dkshirley_12912212
Camanche, 54
on February 12, 2013
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Very tasty, nice consistancy. I added a can of Rotel diced tomatoes and green chillies for a little xtra kick. Next time I will probably also add a chopped jalopeno too.
By majique
Sacramento, CA
on February 08, 2013
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This soup was so tasty. We put rice and cheese in a bowl then ladled in the soup. I will make this again.
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