Lunch Box Taco Chicken Soup

"Freeze this in individual servings for a delicious lunch box treat."
 
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photo by  Pamela photo by  Pamela
photo by Pamela
photo by  Pamela photo by  Pamela
Ready In:
40mins
Ingredients:
9
Yields:
8 cups
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ingredients

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directions

  • 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!

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Reviews

  1. Very easy to make and so delicious! I'm not sure I will have any left to freeze.
     
  2. I made this for my first OAMC session and my daughter loved it. My son who hates most mexican dishes also loved it and said he'd eat it again. I sent it to work with my husband and he said it was good too. I don't particularly care for corn or mushrooms in anything but I thought it had an interesting flavor and wouldn't mind eating it again.
     
  3. Very good soup. My son always asks for me to make it so he can take in his school lunch. Thanks for a great recipe!!
     
  4. Excellent dinner...I froze it and reheated in the crock pot. the family loved it
     
  5. Made this with Crock Pot Chicken Taco Meat #4957 for the chicken. It is wonderful! Froze in individual portions, thaw in fridge night before, take to work and reheat! Thanks for a great recipe!
     
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