Kicknchunkychickentortillasoup Recipes
CHICKEN TORTILLA DUMP DINNER
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
- Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
CHICKEN TORTILLA SOUP
This recipe originally came from Joan Lunden on Good Morning America; the first time I made it, I didn't have the exact ingredients she recommends, so I improvised. I (and the people I made it for) thought it was so tasty, that I've made it the same way ever since. If you can chop and stir, you can make this soup, and you only have to get one pot dirty!
Provided by missslugg
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
- Bake in a 400-degree oven for about 10 minutes (until crispy).
- Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
- Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
- Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
- In a small bowl, whisk together the flour and water until the mixture is very smooth.
- Pour the flour mixture slowly into the soup, stirring constantly.
- Bring the soup back to a boil and simmer for 5 minutes.
- Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
- Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.
Nutrition Facts : Calories 352.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 65.8, Sodium 1130, Carbohydrate 29.3, Fiber 3.7, Sugar 8.8, Protein 35.1
KICKIN' CHICKEN SPREAD
This Kickin' Chicken Spread gets its creamy from cream cheese and its kick from chipotle peppers in adobo sauce.
Provided by My Food and Family
Categories Home
Time 24m
Yield 3 cups spread or 24 servings, 2 Tbsp. spread and 11 crackers each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Spread cream cheese onto bottom of 9-inch pie plate sprayed with cooking spray. Combine chicken, barbecue sauce and peppers; spoon over cream cheese. Top with shredded cheese, onions and tomatoes.
- Bake 15 to 20 min. or until hot and bubbly.
- Serve spread with crackers.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHEESY TORTILLA ROLL-UP SNACK
Never underestimate the power of a cheesy ham and celery roll-up to conquer the midday munchies. Oh, and red grapes help, too!
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread tortilla with dressing; top with ham, Singles and 1 celery stick.
- Roll up tortilla; wrap in plastic wrap. Place in resealable container.
- Add remaining celery sticks and grapes to container. Refrigerate until ready to serve.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 640 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 12 g, Protein 10 g
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