A delicious chicken taco soup made with pantry ingredients. Sometimes canned chicken can be a bit overpowering. The key is to drain it very well and it soaks up the lovely seasonings in this taco soup. Cream cheese makes the soup creamy and adds a slight tang. Serve with cheese and tortilla chips for an easy soup on a cold evening. This recipe is great for those chilly days or to make ahead and take camping. This is also a great meal for the Crock Pot. Of course, you can boil your own chicken ahead of time and be sure to save that broth.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 3 can(s) white meat chicken, drained (5 oz each)
- 1 can(s) Rotel (10 oz)
- 1 can(s) tomato paste (6 oz)
- 1 can(s) whole kernel corn (15.25 oz)
- 1 can(s) beans (I used chili beans, 15.5 oz )
- 1 box(es) chicken broth (32 oz)
- 1 to 2 package(s) taco seasoning (to your taste)
- 1 package(s) dry ranch dressing mix
- 1 - chopped onion (to your taste)
- - few jalapenos (to your taste)
- 1 package(s) cream cheese (8 oz)
- - grated cheese (your choice)
Intructions :
- Mix together all ingredients except cream cheese. Bring to boil
- Reduce heat and then add cream cheese
- Top with grated cheese and serve with tortilla chips.
Rated 5/5 based on 82 Reviews
Keyword : chicken-taco-soup-Mexican