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Comida Kraft
Recipe Box

Creamy Chicken and Rice Taco Soup

Prep Time
15
min.
Total Time
35
min.
Servings

12 servings

What You Need

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Make It

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  • Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
  • Remove pot from heat and stir in 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Super Yummy and filling! I made this recipe yesterday for lunch and it was a hit with my husband and two adult kids! We were tired of the usual holiday foods we'd been feasting on, so I thought this would be a nice change for the day after Christmas. I got my idea from some relatives who host an annual dinner the day after Christmas where everyone brings a favorite soup, corn bread, or crackers/chips. I followed the recipe exactly as written, but did notice that the instructions left out the part where you add the shredded chicken to the soup. I added it along with the corn and sour cream, but I'm sure you could add it along with the broth. The only thing I did differently was to thicken it a bit by using my immersion blender for a few seconds. I like some of my soups to have a thicker consistency, while still being able to find chunks of veggies and meat. So if you use an immersion blender, be careful not to over blend it.
Date published: 2016-12-27
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