CREAMY CHICKEN TORTILLA SOUP
A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
- Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
- Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g
CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
TRISHA'S CHICKEN TORTILLA SOUP
Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies.
Provided by Trisha Yearwood
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
CHICKEN TORTILLA SOUP WITH CREAM CHEESE
An easy, no-fuss meal that can be thrown together quickly in the morning and is ready when you get home. This makes a creamy, chicken tortilla soup. Can also top with shredded cheese. Reheats very well with no separation.
Provided by JAYBUDDER
Time 4h15m
Yield 6
Number Of Ingredients 10
Steps:
- Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
- Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
- Ladle into bowls and top with corn chips.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 30.5 g, Cholesterol 90.2 mg, Fat 24.2 g, Fiber 7 g, Protein 29.4 g, SaturatedFat 11.3 g, Sodium 939.3 mg, Sugar 3.7 g
CREAM OF CHICKEN TORTILLA SOUP
This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.
Provided by MailbagMary
Categories Chowders
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over med. heat, saute garlic and onions in butter.
- Add broth, cream of chicken soup, and half and half.
- Mix until well combined.
- Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
- Simmer soup for 1/2 to 1 hour, stirring often.
- Crumble tortilla chips into individual bowls, and ladle in the soup.
- Top with cilantro, cheese, and more tortillas if desired.
Nutrition Facts : Calories 472.2, Fat 25, SaturatedFat 13, Cholesterol 115.9, Sodium 1501.8, Carbohydrate 36.4, Fiber 3.9, Sugar 6.7, Protein 29.9
CHICKEN TORTILLA SOUP
This is an easy and delicious soup that is wonderful any time of year! I got it from a friend of mine who is a very picky eater and even she loves it!
Provided by chelseajoy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place soups, enchilada sauce, milk, and salsa into crockpot or pan. (for a smoother soup blend salsa before mixing it in with the soup) Dice chicken breasts and add to soup. Simmer all day, or low boil on stove for 30 minutes to blend flavors. Serve over cruched up Doritos. Top with sour cream and shredded cheese. Double for leftovers!
Nutrition Facts : Calories 330, Fat 14.6, SaturatedFat 5.7, Cholesterol 84.8, Sodium 1514.5, Carbohydrate 19.8, Fiber 2, Sugar 6.2, Protein 29.6
CREAM OF TORTILLA SOUP
Provided by Karen Heist
Categories Soup/Stew Cheese Sauté Kid-Friendly Bon Appétit Pennsylvania Small Plates
Yield Serves 6
Number Of Ingredients 15
Steps:
- Bring chicken broth to boil in small saucepan over medium heat.
- Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
- Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.
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CREAMY CHICKEN TORTILLA SOUP - THE COZY COOK
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Ratings 47Calories 204 per servingCategory Soup
- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
- Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
- Remove the chicken after about 25 minutes, once cooked through. Use 2 forks to shred, then return to the soup.
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Ratings 7Calories 375 per servingCategory Dinner, Main Course, Soup
- Heat olive oil in a large pot over medium-high heat. Add the onions and saute 3-4 minutes or until softened. Add the bell pepper, garlic, jalapeno, and cilantro; saute for another minute.
- Add the remaining ingredients to the pot and simmer for 15 minutes or low-medium heat. Remove the chicken from the soup and shred or dice into small bite-size pieces. Return it to the pot and stir to combine.
- Spoon soup into serving bowls and top with tortilla strips, avocado, sour cream, lime, fresh cilantro, or toppings of choice!
- To Cook in the crockpot: Place all ingredients except the heavy cream and cheese, in the crockpot and cook on low for 6 hours. Remove chicken and shred. Return the chicken to the crockpot along with the heavy cream and cheese and simmer until the cheese is melted.
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