Best Creamy Chicken Tortilla Soup Recipes

CREAMY CHICKEN TORTILLA SOUP

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.

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®

Steps:

• Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
• Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• Combine tomatoes, broth, beans and corn in medium saucepan.
• Stir together and bring to a boil.
• Reduce and bring to a simmer, add chicken and heat through.
• Turn off heat and stir in cilantro.
• Top each bowl of soup with cheese and crushed tortilla chips.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• 1. Make Bear Creek soup mix as directed.
• 2. Add onion and red pepper.
• 3. Strain corn, tomatoes, and green chiles; add to soup.
• 4. Strain cans of chicken and put in separate bowl. Stir chicken to break up chunks. Add to soup.
• 5. Add heavy cream.
• 6. Heat until warm. Do not boil, as cream will curdle.
• 7. Serve and enjoy!

CREAMY CHICKEN TORTILLA SOUP

Steps:

• 1. Break up boned chicken into bite-sized pieces.
• 2. In a large soup pot, combine all ingredients except the tortilla chips, shredded cheese, and the avocados. Cook over medium heat until soup comes to a boil. Reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally.
• 3. To serve, put tortilla chips in the bottom of a bowl. Ladle hot soup on top. Sprinkle with cheese and add avocado slices, if desired. This is terrific served with cornbread or cheese bread.

MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP RECIPE

Steps:

• 1. Preheat the oven to 350degrees F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks. 2. Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeno; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes. 3. Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly. Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.

CREAMY CHICKEN-TORTILLA SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently.
• Add tomatoes, corn, chicken broth and hot sauce; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
• Add chicken, VELVEETA and lime juice; cook on medium heat 5 min. or until VELVEETA is completely melted, stirring occasionally.
• Serve topped with crushed chips.

CREAMY CHICKEN TORTILLA SOUP

Steps:

• In a large pot over medium heat, sauté the garlic and onion in the margarine or butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons of the cilantro. Stir and continue to cook for 15 minutes. Crumble tortilla chips into individual bowls. Add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining cheese and cilantro and serve. Per serving using low sodium chicken broth: 730 cal.; 36 g pro.; 71 g carb.; 33 g fat (16 sat., 10 monounsat., 3 polyunsat., 4 other); 125 mg chol.; 1391 mg sod.; 5 g fiber; 10 g sugar; 42 percent calories from fat.

LITE AND CREAMY CHICKEN TORTILLA SOUP

Steps:

• Combine all the ingredients in a large saucepan or crock pot.
• Heat until hot (15 minutes on the stove or 2 hours on high in the crock pot).
• You can top this soup with baked tortilla strips and low fat shredded cheese and low fat sour cream.
• Note: I often put all the ingredients in the crock pot in the morning, turn it on low and it is ready for us when we come in for dinner.

LIGHT CREAMY CHICKEN TORTILLA SOUP

Steps:

• Heat butter and olive oil in a soup pot.
• Add onions and saute just until soft and translucent.
• Add garlic and cook for 1 minute.
• Stir in tomatoes and add chicken broth.
• Stir in refried beans and season with cumin, coriander (if using), salt and pepper. Season to taste.
• Continue to mix until well combined; turn the heat up and bring to a boil.
• Turn heat down to medium-low; add chicken and corn kernels; continue to cook for 5 to 7 minutes, or until heated through. Squeeze in lime juice or sprinkle true lime, to taste.
• Ladle into bowls and top with cheese, avocado, cilantro and tortilla strips if desired.
• Enjoy!