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.
prep time
cook time
method
Stove Top
yield
Serves 4 to 6
Ingredients
- 2 to 4 - chicken breasts
- 1 bag 12 oz frozen onion 3 pepper blend
- 2 cans black beans, drained and rinsed
- 1 can chili hot beans, don't drain
- 1 can 7oz green chili diced
- 1 box 32 oz chicken broth
- 1 bag 12oz frozen yellow corn
- 1 box 8oz bar neufchatel cheese or cream cheese
- 1 can rotel
- 1 package ranch powder seasoning
- 1 tablespoon cumin seed
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- - salt and pepper, (i like) white pepper
How To Make creamy chicken taco soup
-
Step 1Boil the chicken breast for about 10 minutes. Drain and shred. Put aside the chicken.
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Step 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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Step 3Garnish each bowl with Avocado and Cheddar Cheese. 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!
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