Michelles Chicken Burrito Soup Recipes

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CHICKEN BURRITO SOUP



Chicken Burrito Soup image

Make and share this Chicken Burrito Soup recipe from Food.com.

Provided by Audrey M

Categories     Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 (16 ounce) can healthy request chicken broth
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon instant minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast
1 (8 ounce) can red kidney beans, rinsed & drained
1 (8 ounce) can stewed tomatoes, coarsely chopped & drained
1 cup uncooked noodles

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.

MICHELLE'S CHICKEN YAKITORI



Michelle's Chicken Yakitori image

Delicious appetizer of skewers of chicken with a sweet glaze.

Provided by MICHELLE0011

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h35m

Yield 4

Number Of Ingredients 7

½ cup soy sauce
½ cup sake (Japanese rice wine)
1 tablespoon white sugar
1 tablespoon chopped fresh ginger
1 ½ pounds skinless, boneless chicken breasts, cut into 24 cubes
4 green onions, cut into 2-inch pieces
8 (6-inch) wooden skewers, soaked in cold water for 2 hours

Steps:

  • Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
  • Thread chicken cubes and green onions onto skewers.
  • Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 8.4 g, Cholesterol 96.9 mg, Fat 4.1 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 1.2 g, Sodium 1890.8 mg, Sugar 5.5 g

MICHELLE'S BLONDE CHICKEN CHILI



Michelle's Blonde Chicken Chili image

People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.

Provided by MELLOWMARSHMOMMA

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h

Yield 10

Number Of Ingredients 11

1 tablespoon vegetable oil
3 pounds skinless, boneless chicken breast meat - cubed
1 cup chopped onion
2 cups chicken broth
2 (4 ounce) cans chopped green chile peppers
5 (14.5 ounce) cans great Northern beans, undrained
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh cilantro
1 teaspoon crushed red pepper

Steps:

  • In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
  • In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 46.6 g, Cholesterol 79.1 mg, Fat 4.1 g, Fiber 10.9 g, Protein 47.2 g, SaturatedFat 0.9 g, Sodium 361.6 mg, Sugar 1.6 g

MICHELE'S CROCK POT CHICKEN TORTILLA SOUP



Michele's Crock Pot Chicken Tortilla Soup image

I found this recipe on the label of the Green Enchilada sauce can...it is so tasty! I will make it again, but with a bit less heat. If Hatch brand isn't sold in your area, I am sure you can substitute others, I am just sad for you having to use inferior quality products! ;0)

Provided by momEgodess

Categories     Chicken

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
1 (15 ounce) can diced tomatoes
1 (14 ounce) can hatch green enchilada sauce
2 (4 ounce) cans hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 (15 ounce) can chicken broth
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons pepper
15 ounces corn, drained
2 tablespoons chopped cilantro
avocado, cubed
sour cream
shredded cheese, of your choice
tortillas or tortilla chips

Steps:

  • Combine all ingredients to the corn in the large crock pot.
  • Cook for 6 to 8 hours on low.
  • If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
  • The others items on list are for garnish after this bad boy is cooked.
  • Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.

MICHELLE'S CHICKEN BURRITO SOUP



MICHELLE'S CHICKEN BURRITO SOUP image

Categories     Soup/Stew     Bean     Chicken     Pepper     Quick & Easy     High Fiber     Wheat/Gluten-Free     Simmer

Yield 8 bowls

Number Of Ingredients 21

1 cup uncooked brown or white rice - cook as directed (should make 2-3 cups cooked)
4 4 oz skinless boneless chicken breast halves or equivalent roasted or preferable grilled for the smoke flavor, shred or cut into cubes
1 T vegetable oil
1 cup or one whole onion minced
1 whole green or ½ of green and ½ red pepper or even yellow or orange
2 t or so of minced garlic (2 cloves)
1 jalapeno pepper minced
½ t chili powder
½ t cumin
¼ t coriander
1/8 t oregano
1/8 t cayenne pepper
6-8 cups chicken broth
2 c frozen corn (preferably shoe peg & prepare according to package directions)
2 c rinsed canned black beans (approx 15 oz can)
1 can tomato sauce (15 oz can)
1 small can chopped green chiles, drained
¼ t black pepper
¼ t salt
1 T to ¼ cup chopped cilantro
sour cream, quacamole, tortilla chips

Steps:

  • Heat oil in stock pot and saute onion, green yellow and red peppers 5 min, add garlic and all dry spices (except salt and black pepper) until aromatic 30 seconds Add chicken broth simmer 10 minutes Add corn, beans, tomato sauce, green chiles, jalepeno pepper and simmer 10 minutes. Add chicken and simmer a few minutes Add rice to bowls and spoon soup over top. Season to taste with salt and pepper. Garnish with cilantro and as desired sour cream, hot sauce, guacamole, and/or tortilla chips

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