CHICKEN CHEESY TORTILLA SOUP RECIPES

Name: Cheesy Tortilla Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 envelope chicken fajita seasoning mix; 4 boneless skinless chicken breast halves; 2 tablespoons canola oil; 1/2 cup chopped onion; 1/4 cup butter, cubed; 1/3 cup all-purpose flour; 2 cans (14-1/2 ounces each) chicken broth; 1/3 cup canned diced tomatoes with chiles; 1 cup cubed Velveeta; 1-1/2 cups shredded Monterey Jack cheese, divided; 1-1/2 cups half-and-half cream; 1/2 cup shredded cheddar cheese; Guacamole and tortilla chips

CHEESY TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cheesy Tortilla Soup Recipe: How to Make It - Taste of Home image

My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. —LaVonda Owen, Marlow, Oklahoma

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 envelope chicken fajita seasoning mix
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/3 cup canned diced tomatoes with chiles
1 cup cubed Velveeta
1-1/2 cups shredded Monterey Jack cheese, divided
1-1/2 cups half-and-half cream
1/2 cup shredded cheddar cheese
Guacamole and tortilla chips

Steps:

Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.

Nutrition Facts : Calories 395 calories, FatContent 27g fat (15g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 1273mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 23g protein.

SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - BETTYCROCKER.C…

Slow-Cooker Chicken Tortilla Soup Recipe - BettyCrocker.c… image

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (11 oz) whole kernel corn, red and green peppers, drained
1 can (10 oz) Old El Paso™ red enchilada sauce
1 cup chopped onions
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
4 cups tortilla chips, coarsely crushed
1/2 cup sour cream

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

Nutrition Facts : Calories 260 , CarbohydrateContent 25 g, CholesterolContent 45 mg, FatContent 1 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 2 1/2 g, ServingSize About 1 1/3 Cups, SodiumContent 870 mg, SugarContent 4 g, TransFatContent 0 g

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