chicken taco soup
This recipe is great for those chilly days or to make ahead and take camping. This is also a great meal for the Crock Pot. Of course, you can boil your own chicken ahead of time and be sure to save that broth.
Blue Ribbon Recipe
A delicious chicken taco soup made with pantry ingredients. Sometimes canned chicken can be a bit overpowering. The key is to drain it very well and it soaks up the lovely seasonings in this taco soup. Cream cheese makes the soup creamy and adds a slight tang. Serve with cheese and tortilla chips for an easy soup on a cold evening.
prep time
cook time
method
Stove Top
yield
A bunch
Ingredients
- 3 cans white meat chicken, drained (5 oz each)
- 1 can Rotel (10 oz)
- 1 can tomato paste (6 oz)
- 1 can whole kernel corn (15.25 oz)
- 1 can beans (I used chili beans, 15.5 oz )
- 1 box chicken broth (32 oz)
- 1 to 2 packages taco seasoning (to your taste)
- 1 package dry ranch dressing mix
- 1 - chopped onion (to your taste)
- - few jalapenos (to your taste)
- 1 package cream cheese (8 oz)
- - grated cheese (your choice)
How To Make chicken taco soup
Test Kitchen Tips
We let the soup simmer for about 30 minutes before adding the cream cheese.
-
Step 1Mix together all ingredients except cream cheese. Bring to boil. -
Step 2Reduce heat and then add cream cheese.
-
Step 3Top with grated cheese and serve with tortilla chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#taco
Keyword:
#chicken
Keyword:
#soup
Collection:
Soup's On!
Ingredient:
Chicken
Method:
Stove Top
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