Lite And Creamy Chicken Tortilla Soup Recipes

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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

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

CHICKEN TORTILLA SOUP WITH CREAM CHEESE



Chicken Tortilla Soup with Cream Cheese image

An easy, no-fuss meal that can be thrown together quickly in the morning and is ready when you get home. This makes a creamy, chicken tortilla soup. Can also top with shredded cheese. Reheats very well with no separation.

Provided by JAYBUDDER

Time 4h15m

Yield 6

Number Of Ingredients 10

1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
1 pound frozen chicken tenders
1 (15.25 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (15 ounce) can Organic Black Soy Beans-No Salt Added-CndEF
1 cup frozen bell pepper and onion mix
1 (8 ounce) package cream cheese
¼ teaspoon adobo seasoning, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 cup corn chips

Steps:

  • Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
  • Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
  • Ladle into bowls and top with corn chips.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 30.5 g, Cholesterol 90.2 mg, Fat 24.2 g, Fiber 7 g, Protein 29.4 g, SaturatedFat 11.3 g, Sodium 939.3 mg, Sugar 3.7 g

LIGHT CHICKEN TORTILLA SOUP



Light Chicken Tortilla Soup image

This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often.

Provided by beckas

Categories     Clear Soup

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon vegetable oil
1 small onion, chopped
3 -4 garlic cloves, minced
1 (4 ounce) can of chopped green chilies, drained
1 cup chopped fresh tomato
1 finely chopped jalapeno pepper (optional)
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 tablespoon Worcestershire sauce
2 chicken breasts, cooked and shredded
vegetables (such as zucchini,corn,kidney beans)
fried tortilla, in strips, for garnish
avocado, for garnish
shredded cheese, for garnish
cilantro, for garnish

Steps:

  • Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  • In a large pot, saute first four ingredients until tender.
  • Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for about an hour.
  • Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
  • Simmer until the vegetalbes are tender, about 30 more minutes.
  • To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
  • Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
  • Lightly sprinkle the tortilla strips with salt if desired.
  • Layer the tortilla strips in bowls.
  • Sprinkle with chopped avocado if desired.
  • Ladle soup into bowl.
  • Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

LITE AND CREAMY CHICKEN TORTILLA SOUP



Lite and Creamy Chicken Tortilla Soup image

This is a wonderful and full flavored soup that doesn't even hint that it happens to be a lite soup. A great tortilla soup for those who prefer chicken to beef. *A reviewer suggested adding some fresh, chopped cilantro, so I added 1/4 c. and it was delightful. Thank you for your suggestions that made a good recipe great!

Provided by Likkel

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

4 (10 ounce) cans diced tomatoes with green chilies
4 (14 1/2 ounce) cans fat-free chicken broth
1 (30 ounce) can fat-free refried beans
1 cup whole kernel corn
4 cups cooked chicken breasts, shredded
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 125.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 39.2, Sodium 1221.7, Carbohydrate 6.6, Fiber 0.5, Sugar 0.6, Protein 15.8

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