Anothergreatchickentortillasoup Recipes

CHICKEN TORTILLA SOUP WITH CREAM CHEESE

Chicken Tortilla Soup with Cream Cheese image

An easy, no-fuss meal that can be thrown together quickly in the morning and is ready when you get home. This makes a creamy, chicken tortilla soup. Can also top with shredded cheese. Reheats very well with no separation.

Provided by JAYBUDDER

Time 4h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
1 pound frozen chicken tenders
1 (15.25 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (15 ounce) can Organic Black Soy Beans-No Salt Added-CndEF
1 cup frozen bell pepper and onion mix
1 (8 ounce) package cream cheese
¼ teaspoon adobo seasoning, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 cup corn chips

Steps:

Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
Ladle into bowls and top with corn chips.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 30.5 g, Cholesterol 90.2 mg, Fat 24.2 g, Fiber 7 g, Protein 29.4 g, SaturatedFat 11.3 g, Sodium 939.3 mg, Sugar 3.7 g

SUNNY'S EASY CHICKEN TORTILLA SOUP

Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

Steps:

For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®

Creamy Chicken Tortilla Soup with RO*TEL® image

Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!

Provided by CaliTexan

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ pounds shredded cooked chicken breast
3 cups chicken broth
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
1 (10 ounce) can Mexican-style diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon minced garlic
½ teaspoon ground cumin
½ cup crushed tortilla chips, or to taste
¼ cup shredded Mexican cheese blend
¼ cup sour cream, or to taste

Steps:

Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g

ANOTHER GREAT CHICKEN TORTILLA SOUP

Another Great Chicken Tortilla Soup image

Found this recipe in a magazine and though it has multiple steps in preparation it is so worth it. I found the Ancho chilis in the Mexican section of my grocery store and I am told they are the sweetest of all the dried chilies. Hope you like this as much as my family did.

Provided by Bonnie G 2

Categories Low Protein

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 dried ancho chile
1/2 cup boiling water
2 tablespoons olive oil
3 boneless skinless chicken thighs
kosher salt & freshly ground black pepper
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch in coins
2 stalks celery, cut into 1/2-inch slices
3 garlic cloves, peeled and quartered
2 teaspoons ground cumin
6 cups chicken broth
2 (14 1/2 ounce) cans chopped tomatoes
6 corn tortillas
vegetable oil, for frying
sliced avocado
monterey jack cheese (shredded or crumbled)
sour cream
salsa
lime wedge
cilantro

Steps:

Place chili in small, heatproof bowl, pour boiling water over and let soak for 30 minutes. Drain, remove stem and seeds and slice into 1/2 inch strips and set aside.
In heave Dutch oven or soup pan, heat olive oil over medium high heat. Add chicken, season with salt and pepper, brown both sides, about 10 minutes total.
Add onion, carrots and celery and continue to cook about 8 minutes, stirring often.
Add garlic and cumin and cook an additional 2 minutes.
Add broth, reserved chili, tomatoes and cilantro and bring to a boil.
Reduce heat and simmer about 15 minutes.
With your hands, tear 3 tortillas into 2-inch strips and add to soup. Continue to simmer about 15 minutes.
With slotted spoon, remove chicken to a cutting board, take soup off heat.
With an immersion blender, puree soup until smooth (or puree in small batches in a food processor.
With tow forks, shred chicken, return to soup. Season soup to taste with salt and pepper.
Slice remaining tortillas into 1/4 inch strips. In small saucepan, heat 1 inch of vegetable oil until very hot. Fry tortilla strips until crisp, about 1 minute.
With slotted spoon, remove strips to paper-towel-lined plate and season with salt.
Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes to include sliced avocado, cheese, sour cream, salsa, lime wedges and/or Cilantro.

Nutrition Facts : Calories 344.6, Fat 13, SaturatedFat 2.4, Cholesterol 43, Sodium 1258.7, Carbohydrate 36.2, Fiber 7.5, Sugar 10.2, Protein 22.9

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