Friday, September 25, 2009

Fast and Furious Friday- Taco Chicken Soup

Soup season is here!

My friend Molly shared this recipe with me that was passed along to her from one of her Southern friends. It's quick to throw together but has the taste of a dish requiring much more preparation. My family loved it! If you find yourself in a pinch this weekend, this would be the perfect soup to warm your soul.

You will need:

5 cans chicken broth
3 bouillon cubes
5-6 cups cooked chicken (To speed up the prep time- you can use Tyson plain grilled chicken strips or use the meat from a fully cooked Rotisserie chicken at your grocery store)
2 pkg. of taco seasoning
1 can red beans
1 small can of green chili peppers
2 cans (10 1/2 oz.) stewed tomatoes
diced carrots (optional)
sliced celery (optional)
Dash hot sauce (optional)
Small bag egg noodles, boiled
Boil noodles separately, then bring other ingredients to a boil. Then add noodles Simmer on low about 20 minutes.

Serve with shredded cheddar, tortilla chips/strips, and/or grilled onions.

This is a mild tasting soup with a kick. If you need more heat, add more hot sauce or add your favorite hot pepper.

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  1. I love this!! I'd like to cozy up to it on a cool Fall night!

  2. Sounds terrific... we love Mexican food... this is definitely something I will try!