MEXICAN-INSPIRED CHICKEN SOUP
This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan
Provided by Taste of Home
Time 3h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.
CHICKEN AND STARS SOUP
Make and share this Chicken and Stars Soup recipe from Food.com.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 1h15m
Yield 11 serving(s)
Number Of Ingredients 8
Steps:
- In a stock pot, place chicken, carrots, garlic, onion and celery; cover with water.
- Boil for thirty to forty minutes, remove chicken from pot.
- Allow chicken to cool (very important unless you like burnt fingers) remove skin and bones, then chop chicken into bite-size pieces.
- Add chicken back to soup, add parsley, pasta, salt and pepper.
- Allow to simmer until noodles are cooked.
- You may need to add water to keep soup soupy after pasta has cooked.
- Use your own judgment.
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- Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally. Add carrots, celery and garlic and saute for an additional 2 minutes, stirring occasionally. Add chicken stock, chicken, bay leaves, rosemary, salt, thyme, and black pepper, and stir to combine.
- Bring the mixture to a simmer, then reduce heat to medium and stir in the stelline. Continue cooking the soup over a simmer until the stelline reach al dente and are soft yet still slightly chewy, stirring occasionally so that the pasta doesn’t stick to the bottom of the pot. Taste and season with additional salt and pepper or herbs, if needed.
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