Carol Ps Six Can Chicken Tortilla Soup Recipes

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6 CAN CHICKEN TORTILLA SOUP



6 Can Chicken Tortilla Soup image

Awesome, must try food.

Provided by Julie A

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

Time 25m

Yield 6

Number Of Ingredients 6

1 (15 ounce) can black beans, drained
1 (14.5 ounce) can chicken broth
1 (14 ounce) can whole kernel corn
1 (12.5 fl oz) can chicken chunks, drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

Steps:

  • Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 29.8 g, Cholesterol 41.7 mg, Fat 8.6 g, Fiber 6.6 g, Protein 20.6 g, SaturatedFat 2.3 g, Sodium 1573 mg, Sugar 2.6 g

SIX CAN CHICKEN TORTILLA SOUP



Six Can Chicken Tortilla Soup image

I got this off another site but I've made it many times and it is SO versatile. Muy facil y bueno! (Very easy and good:)!! No its not authentic but who cares?

Provided by Ang11002

Categories     Clear Soup

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can mexicorn
2 (14 1/2 ounce) cans chicken broth
1 teaspoon chopped garlic
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with mild green chilies
1/2-1 cup instant rice (I use 1/2 a cup)

Steps:

  • Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies.
  • DO NOT DRAIN!
  • Add rice and garlic to this as well.
  • Pour everything into a large saucepan or stock pot.
  • Cover!
  • Simmer over medium heat until chicken is heated through& rice is cooked.
  • (5 minutes for instant rice).

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

SIX-CAN CHICKEN TORTILLA SOUP II



Six-Can Chicken Tortilla Soup II image

Tom loves chicken tortilla soup. It's a soup that is served over tortilla chips. Pretty good! This is the easiest one I've found and no one has ever noticed the differece... just open six cans, dump it in a pot, heat it up and voila. Dinner!

Provided by CandyTX

Categories     Mexican

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) can chicken, chunked
1 (15 ounce) can black beans
1 (10 ounce) can Rotel tomatoes & chilies, drained
tortilla chips

Steps:

  • Open all of the the cans.
  • Pour everything into a large saucepan or stock pot.
  • Simmer over medium heat until chicken is heated through.
  • Serve over tortilla chips in a bowl.

SEVEN CAN CHICKEN TORTILLA SOUP RECIPE



Seven Can Chicken Tortilla Soup Recipe image

This Seven Can Chicken Tortilla Soup Recipe is easy and full of flavor. It comes together in minutes!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 16

15 ounces black beans (drained and rinsed)
15 ounces pinto beans (drained and rinsed)
14.5 ounces diced tomatoes (drained)
15 ounces sweet canned corn (drained)
12.5 ounces canned chicken breast (drained)
10 ounces green enchilada sauce
14 ounces chicken broth
1.25 ounces taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional topping)
1/3 cup sour cream (optional topping)
1 diced avocado (optional topping)
2 cups tortilla chips (optional topping)

Steps:

  • Add all ingredients into a large stock pot.
  • Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
  • Serve with shredded cheese, sour cream, diced avocados and tortilla chips.

Nutrition Facts : Calories 402 kcal, Carbohydrate 54 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 1194 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving

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Carol p s six can chicken tortilla soup is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make carol p s six can chicken tortilla soup at your home.. Carol p s six can chicken tortilla soup may come into the following tags or occasion in which you are looking to create your recipe.
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