Kickin Chicken Taco Soup Recipes

KICKIN' CHICKEN TACO SOUP

Steps:

• 1. Place frozen chicken breast in the Crock Pot. Cover with salsa and cook on low for 6-8 hrs.
• 2. Shred cooked chicken breast.
• 3. Add remaining ingredients. Stir until combined. Replace cover and cook an additional 1 hr on high.
• 4. Serve with tortilla chips. Garnish with shredded cheddar cheese, sour cream, and pico de gallo.

CHICKEN TACO SOUP FOR TWO

Steps:

• Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
• Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

KICKIN' CHICKEN SOUP

Steps:

• In a medium pot sprayed with nonstick spray, cook onions, garlic,seasoning, and spices over medium heat until onions soften, 3 to 5 minutes
• Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
• Add the corn and tomatoes, and continue to cook for 5 minutes.
• Add chicken,jalapeno, and lime juice. Stir for 3minutes to thoroughly blend flavors. Simmer for about 20 to 30 minutes.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

KICKIN' CHICKEN SOUP

Steps:

• Heat broiler; cook chicken, turning once, about 10 minutes.
• Or, grill the chicken on an outdoor grill, which is what I usually do.
• Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
• Slice or shred cooked chicken; add to pot.
• Add cilantro; heat through, about 1 minute.
• Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.