Creamy Chicken Tortilla Soup With Rotel Recipes

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®

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.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• 1. Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
• 2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
• Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
• Ladle into bowls and top with tortilla strips.

CHICKEN TORTILLA SOUP III

Steps:

• In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
• Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Combine tomatoes, broth, beans and corn in medium saucepan.
• Stir together and bring to a boil.
• Reduce and bring to a simmer, add chicken and heat through.
• Turn off heat and stir in cilantro.
• Top each bowl of soup with cheese and crushed tortilla chips.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• combine Rotel and broth in a medium saucepan
• stir in beans and corn and bring to a boil.
• reduce heat to low and simmer 5 minutes, stirring frequently.
• add chicken and heat through.
• optional-let it sit overnight. when you heat up for your next meal, stir in the two cups of cheese, stirring frequently. Serve with toppings.

LITE AND CREAMY CHICKEN TORTILLA SOUP

Steps:

• Combine all the ingredients in a large saucepan or crock pot.
• Heat until hot (15 minutes on the stove or 2 hours on high in the crock pot).
• You can top this soup with baked tortilla strips and low fat shredded cheese and low fat sour cream.
• Note: I often put all the ingredients in the crock pot in the morning, turn it on low and it is ready for us when we come in for dinner.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• 1. Make Bear Creek soup mix as directed.
• 2. Add onion and red pepper.
• 3. Strain corn, tomatoes, and green chiles; add to soup.
• 4. Strain cans of chicken and put in separate bowl. Stir chicken to break up chunks. Add to soup.
• 5. Add heavy cream.
• 6. Heat until warm. Do not boil, as cream will curdle.
• 7. Serve and enjoy!

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
• Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.