Cheesy Tortilla Soup Recipes

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

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.

Steps:

• Melt butter in medium saucepan on medium heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
• Add tomatoes, chicken broth and taco seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min., stirring occasionally. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
• Top with crushed chips. Serve with lime wedges.

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
• Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

Steps:

• Rub chicken with salt, then follow with cumin, chili powder, and pepper.
• Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
• Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
• Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

Steps:

• Cut tortillas into 1/4 inch strips. Deep fry or spray with nonstick cooking spray and bake until crisp. Set aside.
• Saute oil, garlic and onion in large pan or Dutch oven until soft.
• Add chicken stock or broth, green pepper, tomato puree, jalapeno, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer for 20 minutes.
• Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then continue simmering for 5 minutes.
• Stir in sour cream and cheese (more or less, depending on taste). Heat to minimum 165F before serving.
• Ladle soup into serving bowls, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with freshly chopped cilantro.

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.