CHEESY CHICKEN AND POTATO SOUP
I was messing around in my kitchen one day when I was hungry and came up with this using what I already had. It's cheap, easy, and delicious! Top with extra cheese and bacon bits.
Provided by Katy G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
- Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
- Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
- Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 28.9 g, Cholesterol 89.5 mg, Fat 19.2 g, Fiber 2.9 g, Protein 24.7 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 4.3 g
CHICKEN CHEESE SOUP
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).
Nutrition Facts : Calories 390 calories, Fat 21g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 1037mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 3g fiber), Protein 27g protein.
CHEESE CHICKEN SOUP
Steps:
- In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.
Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 1464mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
CHEESY CHICKEN ENCHILADA SOUP
This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
- Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
- Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g
CHEESY CHICKEN TORTILLA SOUP
This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
- Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
- Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
- Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
- Add the roasted chicken to the soup and let simmer for 5 more minutes.
- Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.
CHEESY CHICKEN ENCHILADA SOUP
Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, mix all ingredients except tortilla chips.
- Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 6 g, TransFat 1/2 g
CREAM CHEESE CHICKEN SOUP
After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. -Kathleen Rappleye, Mesa, Arizona
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
CHEESY SOUTHWEST CHICKEN SOUP RECIPE
This Cheesy Southwest Soup Recipe is simple, full of flavor, and we love that you can add whatever toppings you would like! Kids love this one!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
- Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and stir in velveeta cheese until it is completely melted.
- Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
Nutrition Facts : Calories 218 kcal, Carbohydrate 20 g, Protein 16 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 1104 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CHEESY CHICKEN CHOWDER
I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.
Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
SLOW-COOKER CHEESY CHICKEN AND BACON SOUP
How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
- Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
- Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
- Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.
Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 1 g
EXTRA CHEESY CHICKEN ENCHILADA SOUP
This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.
Provided by thedailygourmet
Categories Mexican Chicken Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g
TEX MEX CHICKEN SOUP
This is a super-easy soup to throw together on chilly nights! We love it served with warm rolls (or in a bread bowl!)
Provided by Six Sisters Stuff
Yield 6-8
Number Of Ingredients 11
Steps:
- In large pot over medium-high heat, cook ground chicken, garlic, and onion until the turkey is browned and the onion is soft. Drain the fat from the pan and return to heat.
- Slowly add in milk, cream of chicken soup, corn, tomato, chiles, parsley and red pepper. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.
- Add in the cheese and stir until melted.
CHICKEN CHEESE SOUP
Make and share this Chicken Cheese Soup recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
- Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
- Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
- Best served hot.
EASY CHEESY CHICKEN I
Put this in a slow cooker in the morning, and dinner is easy and delicious. Serve over rice or noodles.
Provided by Leslye Miyashiro
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 7
Steps:
- Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
- In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
- Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 13.3 g, Cholesterol 101.1 mg, Fat 19.6 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 9.5 g, Sodium 1146.2 mg, Sugar 1.7 g
EASY CHEESY CHICKEN ENCHILADA SOUP
Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!
Provided by edlong1121
Categories Mexican Chicken Soups and Stews
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
- Ladle into bowls and top individual servings with tortilla chips.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g
CHEESY CHICKEN SOUP
This hearty soup never fails to please my family when I make it. It has flavours that are sure to make both kids and adults happy - bacon, cheese, chicken, in a creamy broth.
Provided by evelynathens
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly oil (use olive oil) the bottom of a large saucepan.
- Cook bacon over medium heat, in the pan, until crisp.
- Remove bacon from pan.
- Set aside.
- Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.
- Add broth and potatoes; bring to boil.
- Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
- Add corn; stir well.
- Place flour in a bowl.
- Gradually add milk, stirring with a whisk until blended; add to soup.
- Cook over medium heat 15 minutes or until thick, stirring frequently.
- Stir in cheese, salt, pepper and cayenne.
- Crumble bacon and sprinkle over top.
Nutrition Facts : Calories 505.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 89.9, Sodium 1166.2, Carbohydrate 38.2, Fiber 3.7, Sugar 3.2, Protein 33.4
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