Instant chicken taco soup recipe

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There’s nothing I like more than soup on a cold night! This chicken taco soup is the perfect way to mix things up when you need a break from Tuesday night’s taco routine, and a bonus: most can come from your pantry and freezer for a quick emergency meal, but still be healthy!

Chicken taco soup from scratch

We’ve all heard of enchilada soup or Mexican soup, but taco soup? My kids have christened it, and it makes sense, as it contains almost every ingredient you would use to make tacos, but on a rich bone broth base.

I also use my homemade tacos condiment (here’s the recipe for making it in bulk) so I can adjust the spice to the kids ’tastes and make it a treat for the crowd! (I just get some extra heat out of mine.)

There are many ways to make this chicken taco soup, depending on whether you are home that night or if you have an instant pot or a slow cooker. A good old soup pot on the stove works just as well and can also be prepared in 30 minutes or less!

Dairy adaptation, without cereals

Avoid corn? Jumping beans? Feel free to customize this recipe to your liking. Here are some healthy changes that have worked well when we need dietary flexibility:

  • Lightly sauté the diced zucchini and carrots and add them instead of corn and beans (it’s still colorful and tasty)
  • Use cassava chips of Thrive Market instead of corn chips
  • Top with lots of sliced ​​avocado to replace the richness of the cheese
  • Use Greek coconut milk yogurt instead of sour cream

How to store and freeze

Tip for mom: double or triple this batch of soup! The leftovers can be frozen for another meal (minus the ingredients). a jar or bag of choice.

Other healthy soup recipes to try

If you like this soup, try these other cold favorites:

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Chicken taco soup recipe

This chicken taco soup combines all the flavors of a chicken taco into a warm and hearty soup. Finish off your favorite tacos. Instant Instructions Can below.

Ingredients

Optional toppings:

  • 2 cups cheddar cheese (shredded)
  • 6 TBSP sour cream
  • 1 avocado
  • ½ tax organic tortilla chips (crushed)
  • 1 munt coriander (chopped)
  • 1 munt green onions (chopped)

Instructions

  • Add the onion, black beans, corn, ketchup, broth, diced tomatoes and taco seasoning to a slow cooker.

  • Place the chicken breasts on top and press down until they are almost submerged in the mixture.

  • Cook over low heat for 6-7 hours (or high for 2-3 hours, but the taste will not be as good).

  • Remove the chicken breasts from the soup and grind them.

  • Add the chicken back to the pot.

  • To serve, rectify with optional coverage.

Notes

For the instant pot, combine all the ingredients from the soup in the pot and cook on high pressure for 10 minutes with a 10-minute natural pressure release. Remove the chicken, grind and return to the soup.
Nutritional information does not include optional supplements.

Nutrition

Service: 2cups | Calories: 167kcal | Carbohydrates: 16g | Protein: 20g | Fat: 2g | Cholesterol: 48mg | Sodium: 388mg | Potassium: 574mg | Fiber: 3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 6.1mg | Kicks: 23mg | Iron: 1.5mg

Do you make a version of this chicken taco soup? Share your child-approved version!





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