4 Bean Chicken Taco Soup Recipes

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TACO BEAN SOUP



Taco Bean Soup image

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 14 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 pound ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 jar (16 ounces) chunky salsa
Sour cream, shredded cheddar cheese and sliced ripe olives, optional

Steps:

  • In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 838mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.

CHICKEN TACO SOUP



Chicken Taco Soup image

I found this hearty recipe online several years ago and often make it instead of chili. Made mostly of canned ingredients, this soup lets the slow cooker do the work for you so you can go about your hectic schedule. This recipe is very adaptable to your personal taste. To add more kick simply omit the one can of diced tomatoes and add a second can of diced tomatoes with green chilies.

Provided by mcknelly1

Categories     Mexican

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 onion, chopped
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (1 1/4 ounce) package taco seasoning
3 boneless skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

  • Place the onion, chili beans, black beans, tomato sauce, chicken broth, and both cans of diced tomatoes in a slow cooker. Add taco seasoning and stir to blend ingredients.
  • Lay chicken breasts on top of the mixture, pressing down slightly just until covered by the other ingredients.
  • Set slow cooker on low heat setting, cover and cook for 7-8 hours.
  • Carefully remove chicken breasts from the soup and allow to cool long enough to be handled. Dice the chickn into bite size pieces and return to slow cooker. Stir soup to blend in the chicken.
  • Serve topped with shredded cheese or sour cream.

4 BEAN CHICKEN TACO SOUP



4 Bean Chicken Taco Soup image

This is a recipe that I made after realising that I didnt have all I needed for Lubie's recipe #40022. I also decided to make this on the stove top to get it to the table quick. Hope you enjoy it!

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (16 ounce) can red kidney beans
1 (16 ounce) can black-eyed peas
1 (16 ounce) can black beans
1 (16 ounce) can great great northern beans
1 (11 ounce) can stewed tomatoes with green peppers
1 (11 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
1 (1 1/4 ounce) envelope chicken taco seasoning mix
1 (1 ounce) envelope ranch dressing mix
2 (12 ounce) cans chicken
1 cup salsa
1 cup water
1/2 teaspoon cumin
1 tablespoon chili powder
2 cups shredded mozzarella cheese
1/8 cup freshly chopped onion
1 cup sour cream

Steps:

  • Put everything into a pot, only draining the canned chicken.
  • Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.

Nutrition Facts : Calories 518.6, Fat 21.4, SaturatedFat 10, Cholesterol 73.6, Sodium 760.1, Carbohydrate 49.5, Fiber 15, Sugar 1.7, Protein 34

FOUR BEAN SOUP



Four Bean Soup image

An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it.

Provided by meljade79

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon chili powder
1 onion, chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
1 tablespoon tomato paste
2 (425 g) cans chopped tomatoes
500 ml vegetable stock
1 (750 ml) can four-bean mix
2 tablespoons fresh basil, shredded
2 lavash bread
1 -2 teaspoon seasoned pepper

Steps:

  • Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
  • Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
  • Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
  • Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
  • Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
  • This recipe freezes well (without the croutons).

Nutrition Facts : Calories 126, Fat 7.8, SaturatedFat 1.1, Sodium 50, Carbohydrate 14.1, Fiber 4, Sugar 7.3, Protein 2.9

FOUR-BEAN TACO CHILI



Four-Bean Taco Chili image

Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 cups.

Number Of Ingredients 11

2 pounds ground beef
3 cups tomato juice
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1186mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.

CHICKEN TACO SOUP



Chicken Taco Soup image

Make and share this Chicken Taco Soup recipe from Food.com.

Provided by TerriB16

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 -6 chicken breasts
2 quarts water
3 celery ribs, chopped
1 onion, diced
1 (10 1/2 ounce) can chicken broth
1 (10 ounce) can tomatoes and green chilies
1 (1 1/4 ounce) package taco seasoning
8 ounces Velveeta cheese
salt, pepper, and garlic to taste
monterey jack cheese
tortilla chips
sour cream
1 avocado, diced (optional)

Steps:

  • Boil chicken, onion, and celery in water until done. Remove chicken and cut into bite size pieces and return to water.
  • Add broth, tomaotes, taco seasoning, salt, pepper and garlic.
  • Add Velveeta and let melt.
  • Serve soup topped with tortilla chips, cheese, sour cream and avocado.

Nutrition Facts : Calories 458.1, Fat 26.3, SaturatedFat 12.1, Cholesterol 137.6, Sodium 1499.6, Carbohydrate 12, Fiber 0.9, Sugar 6.5, Protein 41.9

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