Chicken Taco Soup
Chilly days mean big pots of soup around these parts. This one combines the flavor of a chicken taco in one warm bowl. Bake up a batch of cornbread to go with this and you're good to go.
Hands-On Time: 5 minutes
Ready In: 20-25 minutes
Yield: 6 servings
1 pound boneless skinless chicken, cooked and shredded
2 cups cooked kidney beans
2 cups prepared salsa
6 cups chicken stock
1 packet taco seasoning
2 cups tortilla chips, crushed
- Combine chicken, beans, salsa, stock and seasoning in a 2-quart soup pot.
- Bring to a boil and reduce heat until soup is simmering.
- Let cook for 15 to 20 minutes so flavors blend well.
- Top each bowl of soup with crushed tortilla chips.
Note
Switch the beans to pinto if you like and add sour cream and a sprinkling of cheddar cheese to each bowl for a change of pace.
Member Comments On...
Chicken Taco Soup
0 |
i made this for dinner last night and i have enough left over for at least 4 or five for meals. I added rice and black beans for more bulk. i also put cilantro, lime juice, green onions and avocados for toppings and it was so Delicious! i love this recipe
2 |
I made this last night and it was delicious (with my modifications) I added a bag of sweet corn, I used both kidney beans and pinto beans, added cilantro, and spices, such as cumin, salt, pepper (to taste), I served it with cornbread and it was just yummy! Plus I had enough for lunch the next day :)
2 |
This was a big hit with our family and quick and inexpensive to make. Would work well with left over rotisserie chicken. Flavorful and we had plenty of leftovers.
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