Best Michelles 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.

Creamy Smothered Chicken Burritos image

Provided by Sooz Cooks

Categories Mexican

Time 1h10m

Yield 8 Burritos

Number Of Ingredients 11

1 (10 1/2 ounce) can cream cheddar cheese soup
1 cup sour cream
3 cups diced cooked chicken
1/2 cup green chili salsa
salt and pepper
8 (10 -12 inch) flour tortillas (large)
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 (4 ounce) can chopped green chilies
1 lb shredded monterey jack cheese

Steps:

Preheat oven 350°(fahrenheit).
Coat a 9 X 13 pan with non stick cooking spray.
Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
Stir in chicken and green chile salsa until blended.
Add salt and pepper to taste.
Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
Place burritos seam side down in pan.
In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
Pour over burritos in the pan.
Top with shredded cheese.
Bake at 350° for 35-40 minutes until hot and bubbly.

Nutrition Facts : Calories 739.3, Fat 44, SaturatedFat 23.5, Cholesterol 129, Sodium 1447.3, Carbohydrate 47.6, Fiber 2.9, Sugar 3.4, Protein 38.2

Michele's Chicken Tortilla Soup image

Provided by Michele105

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 canned chicken broth, 48 fl oz
3 garlic cloves, finely diced
1 teaspoon cumin
2 teaspoons fresh basil, chopped
2 tablespoons cilantro, finely chopped
1 taco seasoning, 1 . 25 oz
1 can diced tomatoes and green chilies, 10 oz
1 can diced tomatoes, with lime and cilantro 10 oz
1 medium zucchini, sliced and cut into half moons
1 medium onion, diced
1 can black beans, 15 . 5 oz
2 cooked chicken breasts, shredded
3 cups steamed long grain white rice
shredded monterey jack cheese
crushed corn tortilla chips
1 sliced avocado

Steps:

Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
Simmer until broth is hot and veggies are cooked but still crisp.
Add the cooked chicken and heat through.
Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.