Cheesy Chicken Fiesta Soup Food

FIESTA CHICKEN SOUP

Steps:

• Heat oil over medium heat in a soup pot. Add onions and cook until translucent.
• Add garlic and cook an additional 2-3 minutes.
• Add chicken and taco seasoning and stir, letting heat open up the spices.
• Add the rest of the ingredients, except the cilantro and sour cream.
• Simmer for 20-30 minutes.
• Add a dollop of sour cream and a sprinkle of cilantro to each bowl before serving.

FIESTA CHICKEN SOUP RECIPE

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
• Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

CHEESY FIESTA CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 425 degrees.
• Grease an oven safe dish with butter.
• Mix both soups, broth, milk, water and onion in a mixing bowl and set aside.
• Season chicken with salt, pepper and garlic powder to taste.
• Evenly spread rice into baking dish.
• Pour soup mixture over rice as evenly as possible.
• Place chicken into pan and cover.
• Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part.
• Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa.
• Enjoy!

CHICKEN FIESTA SOUP

Steps:

• Place everything in a medium sized pot, drain corn if desired but not necessary. Heat it up and eat it up. As with most homemade soups, it is better the next day when all the flavors have melded together but there's no need to wait.
• 1 point per cup.

CHEESY CHICKEN FIESTA SOUP

Steps:

• In a saucepan add cheddar cheese soup. Use same can and fill with milk and add to soup. Add chicken stock, Ro*Tel, chili powder, paprika, 3 Tbsp. of tomato sauce and 2 Tbsp. taco seasoning and stir.
• In frying pan cook chicken with remaining taco seasoning, and 2-3 Tbsp. of tomato sauce; stir thoroughly.
• Add chicken to soup and simmer on low 10-15 minutes. Add 1-2 Tbsp. sour cream to thicken soup if necessary. Garnish with sour cream, chopped tomatoes, shredded cheese, and crushed tortilla chips.

CHICKEN FIESTA SOUP

Steps:

• Combine all ingredients in crockpot except the tostada shells and cheese.
• Cover and cook on low for 8 hours.
• To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
• Preparation time does not include the time to cook the chicken breasts.
• Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.

FIESTA CHICKEN SOUP - CROCK POT

Steps:

• Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
• Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
• Remove and discard bay leaves. Enjoy!

FIESTA CHICKEN CHOWDER

Steps:

• In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.

EASY CHICKEN TORTILLA SOUP

Steps:

• Combine, stir, and heat till bubbly.
• Serve immediately, crumble tortilla chips into bowl to your liking!
• Add heat with hot sauce or tone down with sour cream if you'd like.