| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup diced onions
- 1/2 cup diced green bell peppers
- 1 tablespoon minced garlic
- Vegetable oil
- 1 pound chicken breasts, boiled and shredded
- 1 package taco seasoning mix
- 1 (8-ounce) jar salsa
- 1 (14-ounce) can kernel corn
- 1 (14-ounce) can hominy
- 1 (16-ounce) can ranch style beans
- 2 (4-ounce) cans tomato paste
- 2 (14-ounce) cans chicken broth
- 1 (8-ounce) package cream cheese
Instructions
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 504 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 30 g |
| Cholesterol | 99 mg |
| Sodium | 1526 mg |
Reviews
Turned out well. I see a can of drained / rinsed black beans. Also added some fresh cilantro. If you don’t want any spice- don’t use they cowboy beans as they have jalapenos
Will make again
Will make again
First, I’m gonna ruffle some feathers but oh well. I don’t know WHY some people like to complain about a recipe before even trying it and have the gall to give it a low rating. And those that totally change the recipe before trying it the way it is written, you really have no right to even be giving a review. I NEVER change anything about a recipe, except for the amount of salt called for, the first time I make it. Once I’ve tried it as written, if there is anything I would prefer to add or leave out, then I do. Changing a chef’s recipe before even trying it the way they intend for it to be fixed is rude and disrespectful. End of rant.
This was delicious!! Will definitely be a regular in our house!!
My family loved this dish! Even our twin toddlers couldn’t get enough!
This is so good!! I changed the serving to 8 because that is what we got. I used about 12 ounces of cooked shredded chicken; frozen, thawed corn, 1 (6 ounce) can of tomato paste (vs 2), and light cream cheese = really good and creamy. It does need the crushed tortillas chips and cheese topping;, I used mexican blend. Great weeknight recipe or nice for a causal pot luck.
Turned out great! Hubby loved it. Will make it again.
This is the first time I’ve eaten or made taco soup. It was easy and very good. Big hit with my adult grandchildren. I actually cheated and used a chicken breast from KFC but otherwise followed the recipe to the T.
I used to make it all the time and then forgot about it for years and totally forgot how good it was. I use part rotisserie chicken from the store(just the breast pieces) and one carton of broth bc if not it’s too thick and leave out the tomato paste and use a can of chopped tomatoes instead. I absolutely love the ranch style beans in it and only use lawrys hot taco seasoning. . If your cream cheese is lumpy just boil the soup for a while and it will all melt in and be perfect. I also add a bunch of cilantro for more flavor. We crunch up Fritos on top!
Terrific! I used 3 cans of broth to make a soup rather than a stew. I also baked a skin-on bone-in salted, peppered, slightly oiled chicken breast 1.25 lb at 400 for about 50 min (till just barely done), let it cool, and then deboned, skinned, and shredded it. I used Mexican cheese since that was on hand, and it was great! If I boiled the chicken, I would definitely boil it in the broth I intended to use! But Ina says you get better flavored chicken for pot pie, etc., by roasting it.