CHEESY CHICKEN TORTILLA SOUP
This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
- Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
- Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
- Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
- Add the roasted chicken to the soup and let simmer for 5 more minutes.
- Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.
CHEESY CHICKEN ENCHILADA SOUP
This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
- Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
- Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g
CHEESY CHICKEN AND POTATO SOUP
I was messing around in my kitchen one day when I was hungry and came up with this using what I already had. It's cheap, easy, and delicious! Top with extra cheese and bacon bits.
Provided by Katy G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
- Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
- Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
- Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 28.9 g, Cholesterol 89.5 mg, Fat 19.2 g, Fiber 2.9 g, Protein 24.7 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 4.3 g
CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER
This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.
Provided by Nichole Elsner
Time 5h30m
Yield 8
Number Of Ingredients 17
Steps:
- Rub chicken with salt, then follow with cumin, chili powder, and pepper.
- Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
- Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
- Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
Cheesy chicken enchilada soup with black beans, corn, and tomatoes.
Provided by D Taylor
Categories Chicken Soup
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
- Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
- Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
- Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g
SLOW-COOKER CHEESY CHICKEN AND BACON SOUP
How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
- Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
- Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
- Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.
Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 1 g
CHEESY CHICKEN ENCHILADA SOUP (CHILI'S)
This is by far one of our favorites! If you have ever been to Chili's and have found yourself addicted to this soup then you will love this copycat recipe! Loaded with cheese, chicken and mexican spices this soup is PERFECT on a cold rainy/ snowy day. Mmmmm Mmmmm! Enjoy!
Provided by Hope Vaillancourt
Categories Soups
Time 50m
Number Of Ingredients 17
Steps:
- 1. In large pot, place oil, chicken base, onion and spices.
- 2. Sauté until onions are soft and clear, about 5 minutes.
- 3. In another container, combine Masa Harina with 1 quart water.
- 4. Stir until all lumps dissolve.
- 5. Add to sautéed onions and bring to boil.
- 6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
- 7. Add remaining 3 quarts water to pot.
- 8. Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
- 9. Add cheese to soup.
- 10. Cook stirring occasionally, until cheese melts.
- 11. Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.
CHEESY CHICKEN CORN SOUP
This soup is always well-received at potlucks and other get-togethers. No one can believe how easy it is to make.-Joyce Isenburger, Spring, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broth, tomatoes, chicken, corn, 1 cup water, onion and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the corn is tender. , Combine the flour and remaining water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted.
Nutrition Facts : Calories 291 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 934mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
CHEESY CHICKEN & WILD RICE SOUP
Make and share this Cheesy Chicken & Wild Rice Soup recipe from Food.com.
Provided by HWOBBS25
Categories < 30 Mins
Time 30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
- Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
- Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
- Heat on medium until cheese is melted and everything is blended.
- Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
- Turn to low and let simmer for a while, stirring frequently.
Nutrition Facts : Calories 643, Fat 26.3, SaturatedFat 9.5, Cholesterol 71.4, Sodium 1127.2, Carbohydrate 75.1, Fiber 5.7, Sugar 4.6, Protein 28.2
THE ACTUAL APPLEBEE'S CHEESY CHICKEN TORTILLA SOUP
Make and share this The Actual Applebee's Cheesy Chicken Tortilla Soup recipe from Food.com.
Provided by mojoloh
Categories Mexican
Time 40m
Yield 6-8 portions, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Sauté oil, garlic and onions in large pan or Dutch oven until soft.
- Add numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
- Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees F (while soup is cooking). Sprinkle with salt if desired.
- Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
- Add chicken and simmer 5 minutes.
- Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temperature.
- After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
- Optional: garnish with freshly chopped cilantro.
CHEESY CHICKEN SOUP
This hearty soup never fails to please my family when I make it. It has flavours that are sure to make both kids and adults happy - bacon, cheese, chicken, in a creamy broth.
Provided by evelynathens
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly oil (use olive oil) the bottom of a large saucepan.
- Cook bacon over medium heat, in the pan, until crisp.
- Remove bacon from pan.
- Set aside.
- Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.
- Add broth and potatoes; bring to boil.
- Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
- Add corn; stir well.
- Place flour in a bowl.
- Gradually add milk, stirring with a whisk until blended; add to soup.
- Cook over medium heat 15 minutes or until thick, stirring frequently.
- Stir in cheese, salt, pepper and cayenne.
- Crumble bacon and sprinkle over top.
Nutrition Facts : Calories 505.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 89.9, Sodium 1166.2, Carbohydrate 38.2, Fiber 3.7, Sugar 3.2, Protein 33.4
EXTRA CHEESY CHICKEN ENCHILADA SOUP
This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.
Provided by thedailygourmet
Categories Mexican Chicken Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g
CHEESY CHICKEN TORTILLA SOUP
Chicken tortilla soup with cream cheese.
Provided by 3zdaddy
Categories Tortilla Soup
Time 40m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
- Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 35.8 g, Cholesterol 97.8 mg, Fat 25.9 g, Fiber 8 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 1634.7 mg, Sugar 3.2 g
CREAMY CHEESY CHICKEN VEGETABLE SOUP
Make and share this Creamy Cheesy Chicken Vegetable Soup recipe from Food.com.
Provided by L1lfish
Categories One Dish Meal
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix soups and spices together in a large bowl.
- Pour over chicken chunks in crock pot.
- Pour in vegetables.
- Cook on low for about 8 hours.
- You may need to stir it occasionally to prevent a skin.
Nutrition Facts : Calories 290.6, Fat 18.3, SaturatedFat 6.2, Cholesterol 63.8, Sodium 852.5, Carbohydrate 14.5, Fiber 2.2, Sugar 1.3, Protein 17.5
CHEESY CHICKEN TACO BREADSTICK DIPPERS WITH SOUP
These take the humble breadstick to a new level by stuffing it with cheese and spicy shredded chicken. These Mexican breadsticks are dipped into a delicious cheesy enchilada soup.
Provided by Corey Valley
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
- Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
- Unroll second can of dough. Place on top, pressing edges firmly to seal.
- Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch "breadstick" strips.
- Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
- Cook soup as directed on cans. Serve soup with breadsticks.
Nutrition Facts : ServingSize 1 Serving
CHEESY CHICKEN BROCCOLI SOUP
Add 2 cups of cooked rice for an even hardier soup. You can also substitute real broth for the water and bullion. I've done it both ways and can't really tell the difference, so I use low-sodium boullion cubes with great results. Great on a cool fall day. So yummy!
Provided by Rljacdcjecl
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put water, bullion, broccoli, chicken (whole, not cut up), salt, and pepper in large stock pot. Bring to a boil. Turn down to medium and simmer 45 minutes.
- Take out chicken breast set aside to cool slightly.
- Melt butter and stir in four. Slowly stir mixture into soup and cook until the soup thickens.
- Cut up chicken and add back to pot.
- Add cream and cheese and stir until combined and cheese melts.
Nutrition Facts : Calories 412.1, Fat 20.5, SaturatedFat 11.9, Cholesterol 97.5, Sodium 1160.2, Carbohydrate 30.1, Fiber 11.5, Sugar 5.4, Protein 31.9
CHEESY CHICKEN TORTILLA SOUP
I have made multiple different chicken tortilla soups, but this one came out so good I want to remember how I made it! I wasn't measuring things when I made this, so these are approximate.
Provided by Haley K
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, peppers and garlic in olive oil until tender.
- Add half of chicken broth, all of the beans, corn, chilies and chicken. Bring to a simmer. Add taco seasoning.
- A cheese soup and mix it in well. If it is too thick, add a bit more chicken broth.
- Add the brown rice last so it doesn't get too soggy in the soup.
- Serve it up and top with some shredded cheese, a dollop of sour cream and some crushed up tortilla chips. Yum.
Nutrition Facts : Calories 378.9, Fat 15.3, SaturatedFat 7.6, Cholesterol 47.7, Sodium 1172.3, Carbohydrate 44.9, Fiber 7.3, Sugar 4.8, Protein 18.6
CHEESY HASHBROWN CASSEROLE (WITHOUT CREAM OF CHICKEN SOUP) - FREEZER MEAL - SIDE DISH RECIPE - (4.5/5)
Provided by LLINDQU295
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in the cheese until smooth. Mix in the hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. (*you may place in zip lock bag and freeze for later. Thaw for 24 hours when ready to cook) Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.
EASY CHEESY CHICKEN ENCHILADA SOUP
Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!
Provided by edlong1121
Categories Mexican Chicken Soups and Stews
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
- Ladle into bowls and top individual servings with tortilla chips.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g
CHEESY CHICKEN TORTILLA SOUP
My favorite "tweaks" from two separate recipes (from separate internet sources), both copycat recipes for Applebee's Cheese Chicken Tortilla Soup.
Provided by Spankie
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Cut tortillas into 1/4 inch strips. Deep fry or spray with nonstick cooking spray and bake until crisp. Set aside.
- Saute oil, garlic and onion in large pan or Dutch oven until soft.
- Add chicken stock or broth, green pepper, tomato puree, jalapeno, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer for 20 minutes.
- Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then continue simmering for 5 minutes.
- Stir in sour cream and cheese (more or less, depending on taste). Heat to minimum 165F before serving.
- Ladle soup into serving bowls, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with freshly chopped cilantro.
Nutrition Facts : Calories 610.7, Fat 34.7, SaturatedFat 17.5, Cholesterol 141.2, Sodium 1168.9, Carbohydrate 40.2, Fiber 4.4, Sugar 11.8, Protein 35.7
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