Creamy Chicken Tortilla Soup Recipes

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

Tomatoes, refried beans, corn and chicken combine with chicken broth for a delightful soup

Provided by Food Network

Time 20m

Yield 6 servings (1-1/2 cups each)

Number Of Ingredients 7

Ingredients

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cans (14 oz each) reduced-sodium chicken broth
1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
1/2 cup frozen whole kernel corn
2 cups shredded cooked chicken
Fried corn tortilla strips or chips, optional
Shredded Monterey Jack cheese, optional

Steps:

1. Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.

Provided by carolinajen4

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (14 1/2 ounce) cans Rotel tomatoes & chilies
2 (14 1/2 ounce) cans chicken broth
1 (16 ounce) can refried beans, non-fat
1/2 cup corn (fresh, frozen or canned)
1 1/2 cups cooked chicken breasts, shredded (can use more or less)
2 teaspoons fresh cilantro, chopped
corn tortilla strips or chips
shredded monterey jack cheese

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.

CHICKEN TORTILLA SOUP WITH CREAM CHEESE

Chicken Tortilla Soup with Cream Cheese image

An easy, no-fuss meal that can be thrown together quickly in the morning and is ready when you get home. This makes a creamy, chicken tortilla soup. Can also top with shredded cheese. Reheats very well with no separation.

Provided by JAYBUDDER

Time 4h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
1 pound frozen chicken tenders
1 (15.25 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (15 ounce) can Organic Black Soy Beans-No Salt Added-CndEF
1 cup frozen bell pepper and onion mix
1 (8 ounce) package cream cheese
¼ teaspoon adobo seasoning, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 cup corn chips

Steps:

Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
Ladle into bowls and top with corn chips.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 30.5 g, Cholesterol 90.2 mg, Fat 24.2 g, Fiber 7 g, Protein 29.4 g, SaturatedFat 11.3 g, Sodium 939.3 mg, Sugar 3.7 g

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

This is an easy and great recipe for chicken tortilla soup. I like the fact that it's creamy, not thinner like some of the other tortilla soups I have made.

Provided by Katelynn013

Categories < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 ounce) package tortilla soup mix (Bear Creek)
1 (14 1/2 ounce) can tomatoes and green chilies
1 (4 ounce) can green chilies
0.5 (14 1/2 ounce) can corn
1/2 yellow onion, diced
1 red pepper, diced
2 (12 1/2 ounce) cans chicken
1 pint heavy cream

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!

Nutrition Facts : Calories 295.3, Fat 24.5, SaturatedFat 12.9, Cholesterol 97.6, Sodium 217.8, Carbohydrate 10.3, Fiber 1.1, Sugar 2, Protein 10.4

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

Make and share this Creamy Chicken Tortilla Soup recipe from Food.com.

Provided by ROTEL

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (10 ounce) cans Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 (14 ounce) cans reduced-sodium chicken broth
1 (16 ounce) can Rosarita® No Fat Traditional Refried Beans
1/2 cup frozen whole kernel corn
2 cups shredded cooked chicken
fried corn tortilla strips (optional) or tortilla chips (optional)
shredded monterey jack cheese (optional)

Steps:

Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.

Nutrition Facts : Calories 123.3, Fat 4.1, SaturatedFat 1.1, Cholesterol 35, Sodium 75.5, Carbohydrate 7.3, Fiber 0.7, Sugar 0.2, Protein 15.2

CHICKEN TORTILLA SOUP V

Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

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

Yield 4

Number Of Ingredients 12

Ingredients

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®

Creamy Chicken Tortilla Soup with RO*TEL® image

Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!

Provided by CaliTexan

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

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ pounds shredded cooked chicken breast
3 cups chicken broth
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
1 (10 ounce) can Mexican-style diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon minced garlic
½ teaspoon ground cumin
½ cup crushed tortilla chips, or to taste
¼ cup shredded Mexican cheese blend
¼ cup sour cream, or to taste

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.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g

CHICKEN TORTILLA SOUP

Chicken Tortilla Soup image

Turn deli rotisserie chicken into a spicy Southwestern soup!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 cup Old El Paso™ Thick 'n Chunky salsa
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4 cup crushed tortilla chips
1 medium avocado, pitted, peeled and chopped
1 1/2 cups shredded Monterey Jack cheese (6 oz)
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 13 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 2 g, TransFat 0 g

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