Chicken Burrito Soup Recipes

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CHICKEN BURRITO SOUP



Chicken Burrito Soup image

Make and share this Chicken Burrito Soup recipe from Food.com.

Provided by Audrey M

Categories     Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 (16 ounce) can healthy request chicken broth
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon instant minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast
1 (8 ounce) can red kidney beans, rinsed & drained
1 (8 ounce) can stewed tomatoes, coarsely chopped & drained
1 cup uncooked noodles

Steps:

  • In a large saucepan, combine chicken broth, water, taco seasoning, garlic,& parsley flakes.
  • Add corn, red& green peppers, onion, chicken, kidney beans,& undrained tomatoes.
  • Mix well to combine.
  • Bring mixture to a boil.
  • Stir in uncooked noodles.
  • Lower heat, cover& simmer for about 15 min or until vegetables& noodles are tender, stirring occasionally.

FIESTA CHICKEN BURRITOS



Fiesta Chicken Burritos image

Saucy, spicy chicken burritos are easy to assemble and quick to bake.

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 38m

Yield 4

Number Of Ingredients 12

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

Steps:

  • Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
  • Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g

CHICKEN BURRITOS



Chicken Burritos image

This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

Steps:

  • Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.

MICHELLE'S CHICKEN BURRITO SOUP



MICHELLE'S CHICKEN BURRITO SOUP image

Categories     Soup/Stew     Bean     Chicken     Pepper     Quick & Easy     High Fiber     Wheat/Gluten-Free     Simmer

Yield 8 bowls

Number Of Ingredients 21

1 cup uncooked brown or white rice - cook as directed (should make 2-3 cups cooked)
4 4 oz skinless boneless chicken breast halves or equivalent roasted or preferable grilled for the smoke flavor, shred or cut into cubes
1 T vegetable oil
1 cup or one whole onion minced
1 whole green or ½ of green and ½ red pepper or even yellow or orange
2 t or so of minced garlic (2 cloves)
1 jalapeno pepper minced
½ t chili powder
½ t cumin
¼ t coriander
1/8 t oregano
1/8 t cayenne pepper
6-8 cups chicken broth
2 c frozen corn (preferably shoe peg & prepare according to package directions)
2 c rinsed canned black beans (approx 15 oz can)
1 can tomato sauce (15 oz can)
1 small can chopped green chiles, drained
¼ t black pepper
¼ t salt
1 T to ¼ cup chopped cilantro
sour cream, quacamole, tortilla chips

Steps:

  • Heat oil in stock pot and saute onion, green yellow and red peppers 5 min, add garlic and all dry spices (except salt and black pepper) until aromatic 30 seconds Add chicken broth simmer 10 minutes Add corn, beans, tomato sauce, green chiles, jalepeno pepper and simmer 10 minutes. Add chicken and simmer a few minutes Add rice to bowls and spoon soup over top. Season to taste with salt and pepper. Garnish with cilantro and as desired sour cream, hot sauce, guacamole, and/or tortilla chips

CREAMY SMOTHERED CHICKEN BURRITOS



Creamy Smothered Chicken Burritos image

Even my little identical twin grandbabies love this meal served with Potsie's Recipe #117892. Easy to make and delicious I usual serve it with extra green chile salsa and sliced jalapenos for those who like the extra "zing". Really one burrito makes a nice portion size for everyone in my family, but those with a bigger appetite may need more.

Provided by Sooz Cooks

Categories     Mexican

Time 1h10m

Yield 8 Burritos

Number Of Ingredients 11

1 (10 1/2 ounce) can cream cheddar cheese soup
1 cup sour cream
3 cups diced cooked chicken
1/2 cup green chili salsa
salt and pepper
8 (10 -12 inch) flour tortillas (large)
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 (4 ounce) can chopped green chilies
1 lb shredded monterey jack cheese

Steps:

  • Preheat oven 350°(fahrenheit).
  • Coat a 9 X 13 pan with non stick cooking spray.
  • Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
  • Stir in chicken and green chile salsa until blended.
  • Add salt and pepper to taste.
  • Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
  • Place burritos seam side down in pan.
  • In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
  • Pour over burritos in the pan.
  • Top with shredded cheese.
  • Bake at 350° for 35-40 minutes until hot and bubbly.

Nutrition Facts : Calories 739.3, Fat 44, SaturatedFat 23.5, Cholesterol 129, Sodium 1447.3, Carbohydrate 47.6, Fiber 2.9, Sugar 3.4, Protein 38.2

YUMMY CHICKEN BURRITOS



Yummy Chicken Burritos image

I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.

Provided by smellow

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 15

Number Of Ingredients 8

1 whole chicken
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
1 green bell pepper, diced
1 large onion, diced
3 jalapeno chile peppers, seeded and diced
2 (1 ounce) packets taco seasoning mix, divided
2 tablespoons canola oil, or as needed
1 (15 ounce) package flour tortillas

Steps:

  • Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
  • Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
  • Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g

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