Cheesy Chicken Tortilla Soup Recipes

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CHEESY TORTILLA SOUP



Cheesy Tortilla Soup image

This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 35m

Yield 8

Number Of Ingredients 10

3 tablespoons butter
3 tablespoons chopped onions
3 tablespoons flour
1 (28 ounce) can no-salt-added diced tomatoes, undrained
1 (14.5 ounce) can fat-free reduced-sodium chicken broth
1 (1.25 ounce) package TACO BELL® Taco Seasoning Mix
2 cups shredded rotisserie chicken
½ pound VELVEETA®, cut into 1/2-inch cubes
½ cup tortilla chips, coarsely crushed
1 lime, cut into 8 wedges

Steps:

  • Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
  • Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
  • Top with crushed chips. Serve with lime wedges.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 13.6 g, Cholesterol 60.1 mg, Fat 13.7 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 7.6 g, Sodium 841.4 mg, Sugar 5.7 g

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

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

1 cup (160 g) diced yellow or white onion
1 cup (120 g) diced carrot
1 cup (100 g) diced celery
2 tablespoons (30 ml) olive oil, plus more if needed
2 cloves garlic, minced
1 tablespoon (8 g) ancho chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, or to taste
4 cups (960 ml) chicken stock, homemade or store-bought
1 teaspoon kosher salt, or to taste
2 corn tortillas, plus 3 more, thinly sliced and deep-fried for garnish
1 cup (140 g) shredded roasted chicken breast
2 to 3 tablespoons (30 to 45 ml) fresh lime juice
1/2 cup (20 g) chopped cilantro
1 avocado, pitted, peeled and diced, for garnish
1 cup (120 g) shredded Mexican cheese blend or cheddar cheese, for garnish
1 lime, cut into wedges, for garnish

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 TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

My favorite "tweaks" from two separate recipes (from separate internet sources), both copycat recipes for Applebee's Cheese Chicken Tortilla Soup.

Provided by Spankie

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 21

1 medium yellow onion, chopped
2 -4 garlic cloves, minced
1 tablespoon vegetable oil
4 cups chicken stock or 4 cups broth
1/4 cup green pepper, chopped
15 ounces tomato puree
1 jalapeno pepper, seeds removed and finely minced (more or less, to taste)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon chili powder (I love Chipolte chili powder in this recipe) (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (more or less, to taste, one recipe called for up to 1/2 cup)
4 teaspoons flour, more if you like a really thick soup
1/2 cup water
1 lb cooked chicken, cut into bite sized pieces (cubed or pulled)
1 cup heavy cream
1/4 cup fat free sour cream
8 ounces processed cheese, cut into 1 inch cubes
10 (6 inch) corn tortillas (colored or yellow)
fresh cilantro, roughly chopped (optional)

Steps:

  • Cut tortillas into 1/4 inch strips. Deep fry or spray with nonstick cooking spray and bake until crisp. Set aside.
  • Saute oil, garlic and onion in large pan or Dutch oven until soft.
  • Add chicken stock or broth, green pepper, tomato puree, jalapeno, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer for 20 minutes.
  • Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then continue simmering for 5 minutes.
  • Stir in sour cream and cheese (more or less, depending on taste). Heat to minimum 165F before serving.
  • Ladle soup into serving bowls, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with freshly chopped cilantro.

Nutrition Facts : Calories 610.7, Fat 34.7, SaturatedFat 17.5, Cholesterol 141.2, Sodium 1168.9, Carbohydrate 40.2, Fiber 4.4, Sugar 11.8, Protein 35.7

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

Chicken tortilla soup with cream cheese.

Provided by 3zdaddy

Categories     Tortilla Soup

Time 40m

Yield 8

Number Of Ingredients 20

1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 (15 ounce) can chili beans in spicy sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can red enchilada sauce
1 ½ teaspoons chili powder
1 teaspoon seasoned salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
6 ounces cream cheese, cubed
8 ounces extra sharp Cheddar cheese, grated
3 cups shredded cooked chicken
½ cup crushed tortilla chips, or to taste
¼ cup sour cream, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
  • Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 35.8 g, Cholesterol 97.8 mg, Fat 25.9 g, Fiber 8 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 1634.7 mg, Sugar 3.2 g

CHEESY TORTILLA SOUP



Cheesy Tortilla Soup image

My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. -LaVonda Owen, Marlow, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 envelope chicken fajita seasoning mix
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/3 cup canned diced tomatoes with chiles
1 cup cubed Velveeta
1-1/2 cups shredded Monterey Jack cheese, divided
1-1/2 cups half-and-half cream
1/2 cup shredded cheddar cheese
Guacamole and tortilla chips

Steps:

  • Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

Nutrition Facts : Calories 395 calories, Fat 27g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

I perfected this recipe by "tweaking" to figure out a copycat recipe of Max and Erma's Chicken Tortilla Soup. It tastes so similar, and even if you haven't heard of Max and Erma's (it's a chain but only in certain areas), well, it's so yummy I just had to share it with the world. I usually throw everything into a slow cooker (my go-to method of making soups), but I'm sure it could be cooked stove top as well. I also like trying different add-ins (such as black beans, pepper slices), but those aren't in the original. Enjoy!!!

Provided by missnre

Categories     Very Low Carbs

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ounces chicken broth
16 ounces cheese sauce (Cheez Whiz or generic, I usually buy generic)
10 ounces tomatoes (Ro-Tel) or 10 ounces diced green chilies (Ro-Tel)
18 ounces cheddar cheese (I use Progresso "Recipe Starters") or 18 ounces cheese soup (I use Progresso "Recipe Starters")
12 ounces chicken breasts (though I'm sure you could use cooked chicken if you'd like)
1 teaspoon chili powder
1 tablespoon crushed red pepper flakes (I would adjust to your preferred level of spiciness though)
1 tablespoon cilantro
salt and pepper (to taste)
corn tortilla strips (garnish) or crushed tortilla chips (garnish)
shredded cheese (garnish)

Steps:

  • Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.

Nutrition Facts : Calories 890, Fat 66.1, SaturatedFat 36.2, Cholesterol 221.5, Sodium 2081.4, Carbohydrate 13.3, Fiber 1.8, Sugar 3.6, Protein 59.8

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

I have made multiple different chicken tortilla soups, but this one came out so good I want to remember how I made it! I wasn't measuring things when I made this, so these are approximate.

Provided by Haley K

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 jalapeno pepper, minced
3 garlic cloves, minced
1 -2 cup fat free chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chilies
1 (1 ounce) packet taco seasoning
1 cup cooked chicken, diced
1 (15 ounce) can cheese soup
1 cup cooked brown rice
1/2 cup shredded cheese
1/2 cup low-fat sour cream
1/2 cup tortilla chips

Steps:

  • Saute onion, peppers and garlic in olive oil until tender.
  • Add half of chicken broth, all of the beans, corn, chilies and chicken. Bring to a simmer. Add taco seasoning.
  • A cheese soup and mix it in well. If it is too thick, add a bit more chicken broth.
  • Add the brown rice last so it doesn't get too soggy in the soup.
  • Serve it up and top with some shredded cheese, a dollop of sour cream and some crushed up tortilla chips. Yum.

Nutrition Facts : Calories 378.9, Fat 15.3, SaturatedFat 7.6, Cholesterol 47.7, Sodium 1172.3, Carbohydrate 44.9, Fiber 7.3, Sugar 4.8, Protein 18.6

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Cheesy Chicken Tortilla Soup in the Slow Cooker image

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

Provided by Nichole Elsner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 ½ pounds chicken tenders
salt to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste
1 tablespoon olive oil, or to taste
1 (32 ounce) container chicken broth
2 (15.5 ounce) jars queso dip
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) package frozen pepper and onion stir-fry blend
2 cups crushed tortilla chips
⅔ (15 ounce) can black beans, drained
2 medium jalapeno peppers - stemmed, seeded, and minced
¼ medium lime, juiced
1 pinch cayenne pepper, or to taste
¼ cup crushed tortilla chips, or to taste

Steps:

  • Rub chicken with salt, then follow with cumin, chili powder, and pepper.
  • Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
  • Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
  • Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g

CHEESY TORTILLA SOUP



Cheesy Tortilla Soup image

Try our Cheesy Tortilla Soup as an alternative to traditional chicken soups. The spice of Cheesy Tortilla Soup is topped with crunchy tortilla chip bits.

Provided by My Food and Family

Categories     Soup Recipes

Time 35m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

3 Tbsp. butter
3 Tbsp. chopped onions
3 Tbsp. flour
1 can (28 oz.) no-salt-added diced tomatoes, undrained
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
2 cups shredded rotisserie chicken
2 VELVEETA Fresh Packs (4 oz. each), cut into 1/2-inch cubes
1/2 cup tortilla chips (1 oz.), coarsely crushed
1 lime, cut into 8 wedges

Steps:

  • Melt butter in medium saucepan on medium heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
  • Add tomatoes, chicken broth and taco seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min., stirring occasionally. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
  • Top with crushed chips. Serve with lime wedges.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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

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

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CHICKEN TORTILLA SOUP - JO COOKS
2020-12-06 Tortilla Soup. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent. Add the rest of the soup ingredients to the pot and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
From jocooks.com


CHEESY CHICKEN TORTILLA SOUP | COOKSTR.COM
Instructions. In a large Dutch oven over medium heat, sweat the onion, carrot and celery in the olive oil for 3 to 5 minutes, or until soft. Add the garlic, chili powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the …
From cookstr.com


EASY CHICKEN TORTILLA SOUP FROM SCRATCH - INSPIRED TASTE
Heat oven to 400 degrees F. Line a baking sheet with aluminum foil. Rub chicken on both sides with salt and ancho chili powder. Heat the oil in a large soup pot over medium heat. Add chicken thighs, skin-side-down and cook until the skin is golden brown, about 12 minutes.
From inspiredtaste.net


TORTILLA CON QUESO SOUP - THERESCIPES.INFO
› neiman marcus tortilla soup recipe Chile Con Queso tip www.yummly.com. yellow onion, butter, flour, milk, shredded cheese,... See more result ›› See also : Creamy Cheesy Chicken Tortilla Soup , Cheesy Southwestern Chicken Tortilla Soup 100. Visit site . Share this result ×
From therecipes.info


5 INGREDIENT CHICKEN TORTILLA SOUP - TOGETHER AS FAMILY
2019-09-03 Instructions. In a large soup pot, combine all ingredients and stir together. Heat to boiling over medium-high heat. Once boiling, turn heat to low, cover with lid and let it simmer for 10-20 minutes. Serve with all your favorite toppings.
From togetherasfamily.com


EASY SOUP – BEST HOMEMADE CHEESY SOUTHWESTERN CHICKEN …
Instructions. Combine chicken, tomatoes, onions, peppers, corn, black beans, seasoning mix, and stock in a pot. Simmer for 20-25 minutes. Take chicken out of the pot. Shred the meat with 2 forks. Add shredded chicken and cream cheese into the soup and bring back to a boil. Ladle soup into bowls then top with cheddar and tortilla chips.
From createyum.com


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