The Pioneer Woman Tasty Kitchen
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Chicken Taco Soup

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

I made this in the crock pot and our family loved having a hearty soup for dinner!

Ingredients

  • ½ whole Onion, Diced
  • 1 whole Green Pepper, Diced
  • 16 ounces, weight Jar Salsa (use Your Favorite Here)
  • 32 ounces, fluid Chicken Stock
  • 1 can (11 Oz. Size) Mexicorn, Drained
  • 1-½ ounce, weight Package Taco Seasoning
  • 6 ounces, weight Can Tomato Paste
  • 1 teaspoon Cumin
  • 2 pounds Chicken Breasts, Boneless, Skinless
  • ½ cups Sour Cream
  • 4 ounces, weight Cream Cheese

Preparation

In a large crockpot, combine all ingredients except cream cheese and sour cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove chicken, shred it, and return to the pot. Stir in sour cream and cream cheese. Heat for at least 1/2 hour, stirring occasionally.

Serve with shredded cheddar cheese, seasoned tortilla strips (found near croutons) and guacamole. Enjoy!

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2 Reviews

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bakingamanda on 1.17.2012

This was really easy to make and had great flavor. (I told my husband it was so easy to make it was even something he could do). After cooking for so long, the chicken fell apart without much effort needed to shred it. We served the soup with cheese, crumbled tortilla chips, and pico de gallo. It was hearty enough for a meal on its own, or it would be great alongside a quesadilla. This reminded us of the Chicken Enchilada Soup at Chili’s, and we will definitely be making it again!

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renobrecht on 9.30.2011

I gave this a try last night and it tasted really good. However, I felt it needed more vegatables in it so I added some beans. I couldn’t find mexicorn in the grocery store so just added regular corn. It was nice to come home to a nice warm soup.

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