Quick Tortilla Soup Pampered Chef Recipes

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QUICK COOKER CHICKEN TORTILLA SOUP



Quick Cooker Chicken Tortilla Soup image

This classic chicken tortilla soup is so quick, you can make it on a weekday-but it will taste like it was cooking all day.

Yield 8 servings

Number Of Ingredients 13

1 small onion
1 green bell pepper
1 tbsp (15 mL) oil
3 garlic cloves
1½ lbs. (750 g) boneless, skinless chicken breasts
2 cups (500 mL) frozen corn
2 tbsp (30 mL) Carnitas Slow Cooker Seasoning
1 tsp (5 mL) salt
1 can (14.5 oz./411 g) fire-roasted diced tomatoes
1 can (15 oz./425 g) reduced-sodium black beans, drained and rinsed
1 large zucchini
4 cups (1 L) low-sodium chicken broth
Optional: lime, sour cream or Greek yogurt, cilantro, green onion, avocado, tortilla strips

Steps:

  • Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the bell pepper into strips with the Quick Slice.Set the Quick Cooker to the SEAR setting and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, and garlic pressed with the Garlic Press. Cook uncovered for 3-5 minutes, stirring occasionally.* Press CANCEL.Add the chicken, corn, seasoning, salt, tomatoes, and black beans. Lock the lid and select the CUSTOM setting. Adjust the time to 10 minutes. Press START. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Meanwhile, spiralize the zucchini with the ribbon blade of the Veggie Spiralizer. Trim the noodles with the Kitchen Shears.Remove the chicken from the inner pot* and chop using the Salad Chopper. Select the SEAR setting and press START. Add the zucchini and broth and simmer for 10 minutes. Return the chicken to the pot and serve.

Nutrition Facts : U.S. nutrients per serving Calories 180, Total Fat 2.5 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 1,060 mg, Carbohydrate 16 g, Fiber 4 g, Sugars 3 g, Protein 23 g

QUICK TORTILLA SOUP-PAMPERED CHEF



Quick Tortilla Soup-Pampered Chef image

Havn't tried yet. Posting here for safe keeping. This sounds great with the addition of lime juice!!

Provided by um-um-good

Categories     Stocks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1 jalapeno pepper, seeded & finely chopped
1 tablespoon taco seasoning mix
1 garlic clove, pressed
6 cups chicken broth
1/2 cup thick & chunky salsa
1/4 cup lime juice
2 cups cooked chicken, chopped
1/4 cup cilantro, chopped

Steps:

  • In large pot, cook onion, jalapeno, taco seasoning & garlic over med. heat 2-3 minutes or until crisp-tender.
  • Add chicken broth, salsa & lime juice. Cover & bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
  • Ladle into bowls & top with your choice of additional toppings which could include: broken tortilla chips, diced avocado, sour cream, diced tomato.

Nutrition Facts : Calories 98.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 26.2, Sodium 696.5, Carbohydrate 3.6, Fiber 0.5, Sugar 1.6, Protein 12.8

QUICK TORTILLA SOUP



Quick Tortilla Soup image

Easy and light Chicken Tortilla Soup. Got it out of the Sunday paper submitted by Pam Anderson from her cookbook, Perfect One Dish Dinners. It has become a favorite!

Provided by SallyG

Categories     Clear Soup

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 large boneless chicken breasts, halved crosswise to form two thin cutlets
1 1/2 tablespoons olive oil, separated
1/2 teaspoon salt
1 tablespoon chili powder
1 large onion, cut into medium dice
4 large garlic cloves, crushed
2 tablespoons chipotle chiles in adobo, minced
2 quarts low sodium chicken broth
14 1/2 ounces diced tomatoes (fire-roasted, if you can find)
2 (15 ounce) cans black beans, not drained
6 ounces corn tortilla strips
1 lime, cut into 8ths

Steps:

  • Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.
  • Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.
  • Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.
  • Toppings:.
  • grated pepper jack cheese.
  • diced avocados.
  • light sour cream.
  • chopped fresh cilantro.
  • hot red pepper sauce.
  • Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.

Nutrition Facts : Calories 332.3, Fat 10.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 348.2, Carbohydrate 35.8, Fiber 11, Sugar 3.6, Protein 26.8

PAMPERED CHEF CHICKEN TORTILLA SOUP



Pampered Chef Chicken Tortilla Soup image

Make and share this Pampered Chef Chicken Tortilla Soup recipe from Food.com.

Provided by tstokley

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 inch) corn tortillas
1/2 cup chopped onion
3 boneless skinless chicken breast halves
1 garlic clove
1/4 teaspoon chili powder
29 ounces chicken broth
1/4 teaspoon ground cumin
14 1/2 ounces diced tomatoes, undrained
1 (4 ounce) can chopped green chilies, undrained
4 teaspoons snipped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese
4 thick lime slices

Steps:

  • Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
  • Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
  • Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

Nutrition Facts : Calories 233.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 51.3, Sodium 987.7, Carbohydrate 23.2, Fiber 3.8, Sugar 7, Protein 27.9

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