CHICKEN TORTILLA SOUP VELVEETA RECIPES

TURKEY TORTILLA SOUP RECIPE | ALLRECIPES

Turkey Tortilla Soup Recipe | Allrecipes image

Leftover turkey on hand? Try this soup, it's so good I make it year round with either turkey or chicken meat. Serve with tortilla chips on the side.

Provided by Marisa

Categories Turkey Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 ¼ cups chicken broth
12 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ¼ cups green enchilada sauce
1 ¼ cups red enchilada sauce
1 teaspoon ground cumin
2 cups cooked turkey, chopped
1 cup half-and-half
1 tomato, chopped
1 jalapeno pepper, seeded and minced
1 avocado - peeled, pitted and diced
1 cup shredded Cheddar cheese

Steps:

Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.
Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.

Nutrition Facts : Calories 748.1 calories, CarbohydrateContent 51.1 g, CholesterolContent 138 mg, FatContent 45 g, FiberContent 9.5 g, ProteinContent 38 g, SaturatedFatContent 19.1 g, SodiumContent 951.6 mg, SugarContent 3.8 g

CHEESY TORTILLA SOUP RECIPE: HOW TO MAKE IT

Cheesy Tortilla Soup Recipe: How to Make It 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.

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