SOUP RECIPES WITH ROTISSERIE CHICKEN RECIPES

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ROTISSERIE CHICKEN TORTILLA SOUP | ALLRECIPES



Rotisserie Chicken Tortilla Soup | Allrecipes image

Chilly weather chicken tortilla soup made with rotisserie chicken.

Provided by Suellen Maggard

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Tortilla Soup Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

4 (14.5 ounce) cans chicken broth
3 cups shredded rotisserie chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
½ cup salsa
5 (6 inch) corn tortillas
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
  • Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
  • Bake in the preheated oven until golden brown, about 5 minutes.
  • Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 335.3 calories, CarbohydrateContent 27.9 g, CholesterolContent 69.5 mg, FatContent 13 g, FiberContent 6 g, ProteinContent 27.2 g, SaturatedFatContent 3.4 g, SodiumContent 1398 mg, SugarContent 3.2 g

SOULFUL CHICKEN SOUP RECIPE | MYRECIPES



Soulful Chicken Soup Recipe | MyRecipes image

No dish is quite as soothing as a hearty bowl of chicken noodle soup. Slow cookers couldn't have made the road to comfort any easier: Simply toss in the ingredients, switch on, and then walk away. We love old-fashioned, wide egg noodles for this recipe. To make sure they aren't mushy and overcooked, don't leave them in the slow cooker any longer than 10 minutes.

Provided by MyRecipes

Total Time 8 hours 20 minutes

Yield Makes 11 cups

Number Of Ingredients 15

2 pounds bone-in chicken thighs, skinned and trimmed
3 medium carrots, cut into 1/2-inch pieces (1 1/4 cups)
1 celery root, cut into 1/2-inch pieces (2 cups)
1 medium leek, white and light green parts only, cleaned, chopped
2 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh sage sprigs
1 fresh rosemary sprig
1 bay leaf
1?½ teaspoons table salt
1 teaspoon freshly ground black pepper
8 cups chicken broth
2 cups wide egg noodles
3 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
  • Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

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