creamy chicken taco soup
I love soup, one pot meals are make everything so simple. This is spicy and rich. Sometimes, I make this on Sunday and it feeds me all week. It also freezes well. You can also leave out anything you don't like and add things you do like.
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yield
serving(s)
method
Stove Top
Ingredients For creamy chicken taco soup
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2 to 4chicken breasts
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1 bag12 oz frozen onion 3 pepper blend
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2 canblack beans, drained and rinsed
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1 canchili hot beans, don't drain
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1 can7oz green chili diced
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1 box32 oz chicken broth
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1 bag12oz frozen yellow corn
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1 box8oz bar neufchatel cheese or cream cheese
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1 canrotel
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1 pkgranch powder seasoning
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1 Tbspcumin seed
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1 Tbspchili powder
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1 tspgarlic powder
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salt and pepper, (i like) white pepper
How To Make creamy chicken taco soup
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1Boil the chicken breast for about 10 minutes. Drain and shred. Put aside the chicken.
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2Combine all ingredients except the chicken. Simmer for about 30 minutes. Add the shredded chicken and simmer for another 20 minutes. Stir often.
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3Garnish each bowl with Avocado and Cheddar Cheese. Serve with Tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Chicken Taco Soup:
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