Recipe courtesy of Lauren Ogles
Tex Mex Chicken Taco Soup
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 504
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 30 g
- Cholesterol
- 99 mg
- Sodium
- 1526 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 504
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 30 g
- Cholesterol
- 99 mg
- Sodium
- 1526 mg
Ingredients
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.
