Hidden Valley Tex Mex Chicken Soup Rsc Recipes

TEX-MEX CHICKEN SOUP

Tex-Mex Chicken Soup image

We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
3 cups cubed cooked chicken
3 medium zucchini, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup salsa
2 teaspoons ground cumin
1 teaspoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried oregano
Shredded cheddar cheese, optional
Tortilla chips, optional

Steps:

In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

TEX-MEX CHICKEN #RSC

Tex-Mex Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This tasty combination of chicken, tostadas, cheese and southwest sauce is feel good food for the entire family. Think of it as a Mexican take on lasagna. You can make this the day before and pop it into the oven after a long work day. We like eating this with additional tostada chips and using the cassarole as an "almost" dip.

Provided by pamela t.

Categories Mexican

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless skinless chicken breasts
12 ounces tostada chips (about 25-30)
2 (14 1/2 ounce) cans red enchilada sauce
1 (6 ounce) can tomato sauce
1/2 cup frozen corn kernels
1/2 cup breadcrumbs
2 garlic cloves, minced
1/4 cup chopped chives
1/2 cup canned black olives, drained and sliced
8 ounces shredded monterey jack and cheddar cheese blend
1 (2 ounce) package Hidden Valley Original Ranch Seasoning Mix
2 ounces taco seasoning
2 roma tomatoes, chopped
sour cream
picante sauce, if desired

Steps:

Spray baking pan with cooking spray. Spray chicken with cooking spray. Bake chicken in baking pan at 375 F for 35-40 minutes until juices run clear. Cut a piece and if you see no pink or red, it's done. Cool meat, shred.
Meanwhile spray a 14" x 8" baking pan with cooking spray. Put tostada chips in the bottom.
In a mixing bowl, add tomato sauce, enchilada sauce, taco seasoning, Ranch Seasoning Mix, frozen corn, minced garlic and chopped chives. Mix together.
Layer shredded chicken over chips, spoon sauce over the chicken, sprinkle cheese on top.
Continue layering chips, chicken, sauce and cheese ending with sauce. Sprinkle bread crumbs over sauce. Add the last layer of cheese. On top, add sliced black olives.
Bake at 325F for 30 minutes until cheese is melted through and sauce is bubbling. Check it after 15 minutes and if it seems too dry, add a little water and cover loosely with foil so that bread crumbs don't get too brown.
After taking it from the oven, sprinkle with more chopped chives and chopped roma tomatoes. You may serve with sour cream and picante if you wish.

Nutrition Facts : Calories 359.9, Fat 16, SaturatedFat 5.5, Cholesterol 35.3, Sodium 1630.9, Carbohydrate 40.3, Fiber 5.4, Sugar 8.4, Protein 16.1

TEX MEX CHICKEN SOUP

Tex Mex Chicken Soup image

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

Ingredients

1/2 lb ground chicken (or turkey)
1/4 cup onion, diced
2 cloves garlic, minced
2 cups milk
1 10 3/4-oz can of cream of chicken soup
1 15-oz can of corn with red peppers
1 medium tomato, chopped
1 4-oz can diced green chiles
2 tablespoons of chopped parsley (I used fresh)
1/4 teaspoon ground red pepper
1 cup shredded cheddar cheese

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.