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Creamy Chicken Taco Soup

Serves: 8
Total Calories: 553

Ingredients

4 boneless, skinless chicken breasts, cut
1 (32-ounce) carton chicken broth
1 cup frozen chopped onion
1 1/2 teaspoons taco seasoning
1 (10-ounce) can Ro-Tel tomatoes
1 (14-ounce) can sliced carrots
1 (15-ounce) can whole-kernel corn
1 cup heavy whipping cream
1 (5-ounce) package tortilla strips
2 cups shredded Monterey Jack cheese

Directions:

Simmer chicken, chicken broth, onion, and seasoning in a large stockpot for about 30 minutes. Add undrained tomatoes, carrots, and corn. Bring to a boil; lower heat, and slowly add whipping cream until soup is thick and creamy. Place strips and shredded cheese in bottom of soup bowl, then ladle soup over cheese.

Nutritional Facts:

Serves: 8
Total Calories: 553
Calories from Fat: 210

This Creamy Chicken Taco Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.


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