Leftoverchickentortillasoup Recipes

LEFTOVER CHICKEN TORTILLA SOUP

Leftover Chicken Tortilla Soup image

I always find this recipe helpful when I am trying to use leftover chicken. It has a wonderful fresh flavor and good anytime.

Provided by cervantesbrandi

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chopped or shredded cooked chicken
1 cup diced fresh tomato
1 garlic clove, minced
1 jalapeno, minced
1/2 small white onion, diced
1 tablespoon olive oil
4 cups chicken broth
1/8 teaspoon ground cumin
salt and pepper

Steps:

Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapeños and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.
Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.
Add chicken and cook covered on medium low for an additional 5 minutes and serve.
I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.

Nutrition Facts : Calories 199.3, Fat 9.5, SaturatedFat 2.1, Cholesterol 52.5, Sodium 818.5, Carbohydrate 4, Fiber 0.8, Sugar 2.4, Protein 22.9

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

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.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

LEFTOVER CHICKEN TORTILLA SOUP CASSEROLE

Leftover Chicken Tortilla Soup Casserole image

With all the tortilla soup recipes here on 'Zaar, there must be SOME leftovers. So here's what you do with the leftover soup. No more LEFTOVERS--they're "planned overs." Use the soup as the base for this tasty Mexican casserole.

Provided by Debber

Categories One Dish Meal

Time 40m

Yield 1 pan, 4-8 serving(s)

Number Of Ingredients 6

Ingredients

3 -5 cups leftover tortilla soup
2 -3 cups coarsely crushed tortilla chips
1/2 cup salsa (optional)
1 cup sour cream
1/2 cup sliced black olives
1 cup grated cheddar cheese

Steps:

Preheat oven to 350.
Pour leftover soup into a large casserole pan.
Dump tortilla chips into the soup, mix well.
Add salsa to soup & chips if the soup isn't very soupy; mix well.
Slather sour cream over the top.
Sprinkle on the olives.
Sprinkle the cheese over the olives.
Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.

Nutrition Facts : Calories 307.7, Fat 25.5, SaturatedFat 13.2, Cholesterol 59.6, Sodium 399.6, Carbohydrate 11.6, Fiber 1.2, Sugar 2.3, Protein 9.4

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