Chicken Taco Soup
Prep
5m
·
Cook
30m
·
Total
35m
About This Recipe
It’s a filling and flavorful Tex-Mex soup all on its own, and it’s even better when you load it up with your favorite toppings.
Get a hot meal on the table fast for Taco Tuesday using inexpensive pantry ingredients.
Get a hot meal on the table fast for Taco Tuesday using inexpensive pantry ingredients.
Ingredients
(Servings:
6)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories715kcal35%
-
Fat39g60%
-
Saturated Fat18g90%
-
Carbohydrates54g18%
-
Fiber9g36%
-
Sugar8g16%
-
Protein38g76%
-
Cholesterol118mg39%
-
Sodium1,493mg62%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Crockpot Method
I would use uncooked chicken thighs (try 4 of them) or chicken breasts (try 2 of them), and cook the soup for 3-4 hours on high or 6-8 hours on low. I recommend chicken thighs if cooking on low since they’re less likely to dry out.
Add in the cream cheese during the last 30 minutes of cooking. Ensure it’s set on “high”.
I would use uncooked chicken thighs (try 4 of them) or chicken breasts (try 2 of them), and cook the soup for 3-4 hours on high or 6-8 hours on low. I recommend chicken thighs if cooking on low since they’re less likely to dry out.
Add in the cream cheese during the last 30 minutes of cooking. Ensure it’s set on “high”.
Imported & edited by @aannmiller
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