4 Bean Chicken Taco Soup Recipes

4 BEAN CHICKEN TACO SOUP

This is a recipe that I made after realising that I didnt have all I needed for Lubie's recipe #40022. I also decided to make this on the stove top to get it to the table quick. Hope you enjoy it!

Provided by Miss Diggy

Categories Lunch/Snacks

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

4 Bean Chicken Taco Soup image

Steps:

Put everything into a pot, only draining the canned chicken.
Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.

Nutrition Facts : Calories 518.6, Fat 21.4, SaturatedFat 10, Cholesterol 73.6, Sodium 760.1, Carbohydrate 49.5, Fiber 15, Sugar 1.7, Protein 34

Ingredients

1 (16 ounce) can red kidney beans
1 (16 ounce) can black-eyed peas
1 (16 ounce) can black beans
1 (16 ounce) can great great northern beans
1 (11 ounce) can stewed tomatoes with green peppers
1 (11 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
1 (1 1/4 ounce) envelope chicken taco seasoning mix
1 (1 ounce) envelope ranch dressing mix
2 (12 ounce) cans chicken
1 cup salsa
1 cup water
1/2 teaspoon cumin
1 tablespoon chili powder
2 cups shredded mozzarella cheese
1/8 cup freshly chopped onion
1 cup sour cream

4 BEAN CHICKEN SOUP

After getting burned out on canned soups, I decided to create something that everyone would love... including me! Everyone loves this soup and begs me for the recipe. The unique thing about it is that you can customize it just about any way you want; add or subtract ingredients; change the spices. The possibilities are...

Provided by Charline Henry

Categories Bean Soups

Number Of Ingredients 13

4 Bean Chicken Soup image

Steps:

1. Brown whole chicken breasts in olive oil and garlic in a big, 4-quart pot. Add carrots and celery.
2. Remove chicken breasts when they are about half-done and cut them into bite-sized chunks. Re-add them to the pot.
3. Add at least 2 cans of the chicken broth. (You can always add more later)
4. Add the S&W diced tomatoes, all 4 cans of the beans plus half the juice from the kidney beans. Add the Italian Herb Seasoning, if desired.
5. Cook until the carrots are tender. The chicken pieces should also be done.
6. Add the Wishbone Italian dressing. Put in a tablespoon or so at a time until you think it tastes good. (I use this brand because I think it tastes the best and has a nice "twang" to it. Yes, my Dad was from Arkansas!)
7. You may add other ingredients if you like or just experiment. One of my friends added 1/4 of a cabbage and, because she didn't have the bottled Italian dressing, she used the dry, packaged Italian dressing.
8. ENJOY!

Ingredients

2 Tbsp olive oil
1 Tbsp chopped garlic (more or less, as you like)
1 1/2 - 2 lb boneless, skinless chicken breasts
2 carrots, sliced
2 stalks of celery, sliced
2 - 3 can(s) chicken broth (swanson is always good!)
1 can(s) s&w diced tomatoes, italian style with basil, oregano, etc.
1 can(s) black beans, drained & rinsed
1 can(s) kidney beans, save 1/2 the juice to add to the soup (it's sweet and helps to thicken the soup)
1 can(s) pinto beans, drained & rinsed
1 can(s) navy beans, drained & rinsed (these tend to disintegrate when cooked & thicken the soup, so you may substitute another kind of bean)
2 - 3 Tbsp wishbone italian or zesty italian dressing (to taste)
1 tsp italian herb seasoning, if desired

BLACK BEAN AND CHICKEN SOUP

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Black Bean and Chicken Soup image

Steps:

In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 878mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

Ingredients

3/4 cup chopped celery
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 cup cubed cooked chicken breast
1 cup cooked long grain rice
1 tablespoon lime juice
1 teaspoon ground cumin

CHICKEN AND BLACK BEAN SOUP

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Chicken and Black Bean Soup image

Steps:

Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

TACO BEAN SOUP

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 14 servings.

Number Of Ingredients 11

Taco Bean Soup image

Steps:

In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

Nutrition Facts : Calories 236 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 838mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 jar (16 ounces) chunky salsa
Sour cream, shredded cheddar cheese and sliced ripe olives, optional

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Take the cream cheese out of the fridge at least an hour ahead of time to let it soften up, or microwave it for 20-30 seconds until it's soft.
Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
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4 Bean Chicken Taco Soup Recipes

4 BEAN CHICKEN TACO SOUP

This is a recipe that I made after realising that I didnt have all I needed for Lubie's recipe #40022. I also decided to make this on the stove top to get it to the table quick. Hope you enjoy it!

4 BEAN CHICKEN SOUP

BLACK BEAN AND CHICKEN SOUP

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia

CHICKEN AND BLACK BEAN SOUP

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

TACO BEAN SOUP

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

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