Best Lunch Box Taco Chicken Soup Recipes

LUNCH BOX TACO CHICKEN SOUP

Lunch Box Taco Chicken Soup image

Make and share this Lunch Box Taco Chicken Soup recipe from Food.com.

Provided by Pamela

Categories Chicken

Time 40m

Yield 8 cups

Number Of Ingredients 9

Ingredients

2 slices bacon, diced
1 cup mushroom, sliced
2/3 cup onion, diced
1/2 cup red pepper, diced
4 cups chicken broth
2 cups cooked chicken, diced
1 (12 ounce) can kernel corn
2 cups taco sauce or 2 cups salsa
1/2-1 tablespoon taco seasoning, I use Bulk Taco Seasoning Mix

Steps:

Cook bacon, until crisp, in a large saucpan.
Add vegetables and cook until onion is soft.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!

Nutrition Facts : Calories 174.7, Fat 6.1, SaturatedFat 1.7, Cholesterol 30.1, Sodium 980.3, Carbohydrate 16.3, Fiber 1.9, Sugar 6.7, Protein 14.4

LUNCH-BOX CHICKEN SOUP

Lunch-Box Chicken Soup image

A friend gave me this recipe, and I tweaked a few things to make it healthier. It's so delicious and quite easy to make! I use it for family gatherings, church functions, care packages...just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities. -Jean Ann Fairchild, Shelby, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cups sliced fresh mushrooms
2 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/3 cup all-purpose flour
1 carton (32 ounces) chicken broth
2 cups cubed cooked chicken
1 package (8.8 ounces) ready-to-serve roasted chicken-flavored rice
2 cups fat-free half-and-half
1/2 teaspoon pepper

Steps:

In a Dutch oven, heat oil over medium-high heat. Add vegetables; cook and stir until carrots are crisp-tender., In a bowl, whisk flour and broth until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 5-6 minutes. Add remaining ingredients; heat through, stirring occasionally (do not allow to boil).

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 741mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

TACO CHICKEN SOUP

Taco Chicken Soup image

A zesty mexican style soup. It is a simple slow-cooker recipe that only takes a few minutes to put together. I got this recipe from a co-worker and then added a couple of touches of my own.

Provided by B-B-Q Man

Categories Clear Soup

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (32 ounce) can chicken broth
2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
2 (14 ounce) cans diced tomatoes with green chilies, undrained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 large yellow onion, large dice
2 (1 ounce) packets lawry's taco seasoning
1 teaspoon cumin
1 1/2 lbs boneless skinless chicken breasts
hot sauce (optional)
green onion, cut thinly on bias (for garnish)

Steps:

In slow cooker, combine broth, beans, tomatoes, corn, and onion.
Stir in spices, then add chicken.
Cover and cook on LOW 8-10 hours or High 4-6 hours.
Remove chicken and shred or cut into bit size pieces, return to soup.
Add hot sauce if you are using it, or just serve it on the side.
To serve, ladle into soup bowls and your favorite taco toppings.

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