Speedy Gonzales Chicken Soup Recipes

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SPEEDY GONZALES' CHICKEN ENCHILADAS



Speedy Gonzales' Chicken Enchiladas image

So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) can chicken cheese enchilada soup (Progresso)
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups chopped and cooked chicken breasts
flour tortilla
1 cup fiesta Mexican blend cheese (or your choice)
sliced olive (optional)
chopped tomato (optional)
chopped avocado (optional)
Calories417.4
Fat30.4
SaturatedFat16.1
Cholesterol110.2
Sodium940.1
Carbohydrate9.4
Sugar2
Protein26.4

Steps:

  • Combine both soups and sour cream.
  • Blend well.
  • Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
  • Heat oven to 375°F.
  • Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
  • On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
  • Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
  • Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
  • Sprinkle with sliced olives or chopped tomato and avocado, if desired.

SPEEDY GONZALES CHICKEN SOUP



Speedy Gonzales Chicken Soup image

No, this soup doesn't have mouse in it! It's a Mexican style tomato-based chicken soup with corn and chillies. It earns its name by taking only half an hour to cook. You can use fresh, canned or frozen corn, whichever you prefer. From an Australian Women's Weekly cookbook.

Provided by oloschiavo

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 skinless chicken breasts
1 red onion, finely chopped
1 tablespoon plain flour
6 cups chicken stock
2 cups tomato juice
1 cup corn kernel
2 hot chili peppers, finely sliced, any variety (I like Habaneros)
1/4 cup fresh cilantro, finely chopped
Calories268.9
Fat8.7
SaturatedFat1.7
Cholesterol52.8
Sodium615.1
Carbohydrate21.9
Fiber1.5
Sugar8.2
Protein26.3

Steps:

  • Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
  • Remove chicken from pan and shred into small strips.
  • Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
  • Add flour to pan and stir for 1 minute.
  • Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
  • Add chicken, corn and chilli. Stir until heated through.
  • Serve topped with cilantro.

SPEEDY ASIAN STYLE CHICKEN SOUP



Speedy Asian Style Chicken Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

1 half chicken, breast and leg meat
4 cups low sodium canned chicken stock, warmed
1/2 cup soy sauce
2 tablespoons minced ginger
2 scallions, sliced
2 cloves garlic, minced
1/2 pound fresh spinach, chopped
2 tablespoons peanut or vegetable oil
1 carrot, shredded
4 ounces Angel hair pasta

Steps:

  • Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.

SUPER SIMPLE AND SPEEDY CHICKEN SOUP



Super Simple and Speedy Chicken Soup image

Need chicken soup fast and don't have time to cook that bird for hours? This has happened to us plenty of times, when someone has come home in the mood for chicken soup.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 (14 ounce) cans chicken broth
2 cups chicken, cooked and shredded
2 carrots, peeled and sliced
1 cup frozen peas
2 scallions, sliced
salt and pepper, to taste

Steps:

  • In a saucepan over high heat, bring the broth to a boil.
  • Add the chicken, carrots, peas and scallions.
  • Reduce the heat and simmer for 5 minutes, or until the carrots are tender.
  • Season with salt and pepper, if desired (there should be enough flavor in the broth).
  • Serve, or freeze for later.

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