Best Chicken Burrito Soup Recipes

Chicken Burrito Soup image

Provided by Audrey M

Categories Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 (16 ounce) can healthy request chicken broth
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon instant minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast
1 (8 ounce) can red kidney beans, rinsed & drained
1 (8 ounce) can stewed tomatoes, coarsely chopped & drained
1 cup uncooked noodles

Steps:

In a large saucepan, combine chicken broth, water, taco seasoning, garlic,& parsley flakes.
Add corn, red& green peppers, onion, chicken, kidney beans,& undrained tomatoes.
Mix well to combine.
Bring mixture to a boil.
Stir in uncooked noodles.
Lower heat, cover& simmer for about 15 min or until vegetables& noodles are tender, stirring occasionally.

MICHELLE'S CHICKEN BURRITO SOUP image

Yield 8 bowls

Number Of Ingredients 21

1 cup uncooked brown or white rice - cook as directed (should make 2-3 cups cooked)
4 4 oz skinless boneless chicken breast halves or equivalent roasted or preferable grilled for the smoke flavor, shred or cut into cubes
1 T vegetable oil
1 cup or one whole onion minced
1 whole green or ½ of green and ½ red pepper or even yellow or orange
2 t or so of minced garlic (2 cloves)
1 jalapeno pepper minced
½ t chili powder
½ t cumin
¼ t coriander
1/8 t oregano
1/8 t cayenne pepper
6-8 cups chicken broth
2 c frozen corn (preferably shoe peg & prepare according to package directions)
2 c rinsed canned black beans (approx 15 oz can)
1 can tomato sauce (15 oz can)
1 small can chopped green chiles, drained
¼ t black pepper
¼ t salt
1 T to ¼ cup chopped cilantro
sour cream, quacamole, tortilla chips

Steps:

Heat oil in stock pot and saute onion, green yellow and red peppers 5 min, add garlic and all dry spices (except salt and black pepper) until aromatic 30 seconds Add chicken broth simmer 10 minutes Add corn, beans, tomato sauce, green chiles, jalepeno pepper and simmer 10 minutes. Add chicken and simmer a few minutes Add rice to bowls and spoon soup over top. Season to taste with salt and pepper. Garnish with cilantro and as desired sour cream, hot sauce, guacamole, and/or tortilla chips

CHICKEN BURRITO SOUP image

Yield 6 people

Number Of Ingredients 19

3 tbsp vegetable oil
1 small yellow onion, diced
2 tbsp minced garlic
1 jalapeÃ±o, ribbed, seeded, finely diced
1 small red bell pepper, diced
6 cups low-sodium chicken broth
1 (14.5 oz.) can fire roasted diced tomatoes (do not drain!)
1 (14.5 oz.) can black beans, rinsed and drained
2 cups cooked white rice
1 (10 oz.) package frozen corn
2 cups shredded rotisserie chicken (or 2 grilled chicken breasts, shredded)
1 lime, juiced, additional wedges to serve
1 cup roughly chopped fresh cilantro leaves
Salt, to taste
Pepper, to taste
1 (8 in) flour tortilla, grilled or charred, cut into Â½ in strips
1 avocado, pitted, cubed, to serve
1 cup sour cream, to serve
1 cup shredded Monterrey cheese, to serve

Steps:

In a large Dutch oven or heavy bottomed saucepot, heat the vegetable oil over medium heat. Add the onions cook until translucent, about 5 min. Once the onions have softened add the garlic, jalapeno, and red bell pepper. Season with salt and pepper. Cook for 2 to 3 min. Next, add the chicken broth, tomatoes with their juices, and beans to the pot and bring to a boil. Once boiling, lower heat to a simmer. Add rice, corn, and chicken. Gently simmer for 5 min. Stir in lime juice and fresh cilantro and season with salt and pepper. Simmer for an additional 5 min allowing the flavors to meld together. Ladle soup into bowls. Top each bowl with a lime wedge, tortilla strips, avocado, sour cream and cheese.