Michelles Chicken Burrito Soup Recipes

MICHELE'S CHICKEN TORTILLA SOUP

Steps:

• Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
• Simmer until broth is hot and veggies are cooked but still crisp.
• Add the cooked chicken and heat through.
• Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.

CHICKEN BURRITO SOUP

Steps:

• In a large saucepan, combine chicken broth, water, taco seasoning, garlic,& parsley flakes.
• Add corn, red& green peppers, onion, chicken, kidney beans,& undrained tomatoes.
• Mix well to combine.
• Bring mixture to a boil.
• Stir in uncooked noodles.
• Lower heat, cover& simmer for about 15 min or until vegetables& noodles are tender, stirring occasionally.

CREAMY SMOTHERED CHICKEN BURRITOS

Steps:

• Preheat oven 350°(fahrenheit).
• Coat a 9 X 13 pan with non stick cooking spray.
• Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
• Stir in chicken and green chile salsa until blended.
• Add salt and pepper to taste.
• Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
• Place burritos seam side down in pan.
• In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
• Pour over burritos in the pan.
• Top with shredded cheese.
• Bake at 350° for 35-40 minutes until hot and bubbly.

CHICKEN BURRITOS

Steps:

• Boil chicken in water with garlic, onion, and chili seasoning (to your taste) until chicken will shred.
• shred chicken.
• mix chicken with cream of chicken soup, black beans, and taco seasoning.
• fill tortillas with chicken mixture.
• top with cheese.
• cook covered for 20 minutes, uncovered until cheese melts.