Hearty Chicken Taco Soup
Sunday Suppers

Hearty Chicken Taco Soup Dinner

The nights may be chilly, but this Hearty Chicken Taco Soup is not. Add a little taste of a warm vacation in Mexico to your December dinner table. And don’t forget to make the Pumpkin Cheesecake Bars for dessert– a seasonal favorite. Ole’!

hearty chicken taco soup conversation starters

Main Dish

Hearty Chicken Taco Soup
  1. 1 whole rotisserie chicken
  2. 1-1/2 teaspoon cumin
  3. 2 teaspoon chili powder
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon salt
  6. 1 tablespoon olive oil
  7. 1 cup diced onion
  8. 1/2 cup diced green bell pepper
  9. 1/4 cup red bell pepper
  10. 3 cloves minced garlic
  11. 1 can (10 Oz. Can) Rotel tomatoes and green chilies
  12. 32 ounces chicken stock
  13. 3 tablespoons tomato paste
  14. 4 cups water
  15. 2 cans (15 ounce can) black beans, drained
  1. Sour cream
  2. Diced avocado
  3. Grated cheddar cheese
  1. Mix cumin, chili pepper, garlic powder, and salt. Set aside.
  2. Pull all chicken meat from bones of rotisserie chicken. Set aside.
  3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spice mix. Stir to combine, then add shredded chicken and stir.
  4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  5. Ladle into bowls, then top with sour cream, diced avocado, and cheddar cheese.
Adapted from Pioneer Woman
Adapted from Pioneer Woman
Susan Merrill https://www.susanme.com/


pumpkin cheesecake bars

Pumpkin Cheesecake Bars
  1. 1 cup all-purpose flour
  2. 1/3 cup packed brown sugar
  3. 5 tablespoons cold butter
  4. 1 cup finely chopped pecans
  5. 1 package (8 ounces) cream cheese, softened
  6. 3/4 cup sugar
  7. 1/2 cup canned pumpkin
  8. 2 eggs
  9. 1 teaspoon vanilla extract
  10. 2 teaspoons ground cinnamon
  1. Preheat the oven to 350°.
  2. In a large bowl, mix flour and brown sugar. Cut in butter with a fork until it crumbles. Stir in pecans; set aside 1 cup for topping.
  3. Press remaining crumble into a greased 8-inch square baking pan.
  4. Bake at 350° for 15 minutes or until edges are lightly browned.
  5. Cool on a wire rack.
  6. In a large bowl, beat cream cheese and sugar until smooth. Beat in
  7. the pumpkin, eggs, vanilla, and cinnamon. Pour over crust.
  8. Sprinkle with reserved crumb mixture.
  9. Bake for 30-35 minutes or until golden brown. Cool on a wire rack.
  10. Cut into bars. Store in the refrigerator.
Adapted from Taste of Home
Adapted from Taste of Home
Susan Merrill https://www.susanme.com/
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