Fiesta Chicken Soup Recipes

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FIESTA CHORIZO-CHICKEN SOUP

Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.-Kathy Rodenbeck, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 18



Fiesta Chorizo-Chicken Soup image

Steps:

  • Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.

Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1190mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.

1 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
2 cups sliced fresh carrots
1 medium onion, chopped
4 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 medium sweet potatoes, peeled and cubed
1 package (10 ounces) frozen corn
1 medium sweet red pepper, chopped
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (5-1/2 ounces) reduced-sodium V8 juice
1 teaspoon hot pepper sauce
2 cups fresh spinach, chopped

FIESTA CHICKEN SOUP RECIPE

Discover the key to the most savory chicken soup recipe. Broiling (not boiling) makes this Fiesta Chicken Soup recipe ooey, gooey and satisfying.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 9



Fiesta Chicken Soup Recipe image

Steps:

  • Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
  • Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
  • Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

1/4 cup KRAFT Zesty Italian Dressing
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 cup (about 1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups water
1 can (8-1/2 oz.) peas and diced carrots, drained
1 tsp. chili powder
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

FIESTA CHICKEN SOUP

This is how I make tortilla or fiesta soup. It's economical and protein-rich without using a lot of chicken breasts. I poach the chicken breast in water and save the water to add to the soup. We usually serve with quesadillas or nachos.

Provided by lolablitz

Categories     Clear Soup

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14



Fiesta Chicken Soup image

Steps:

  • Heat oil over medium heat in a soup pot. Add onions and cook until translucent.
  • Add garlic and cook an additional 2-3 minutes.
  • Add chicken and taco seasoning and stir, letting heat open up the spices.
  • Add the rest of the ingredients, except the cilantro and sour cream.
  • Simmer for 20-30 minutes.
  • Add a dollop of sour cream and a sprinkle of cilantro to each bowl before serving.

Nutrition Facts : Calories 216.5, Fat 4.8, SaturatedFat 1.1, Cholesterol 11.6, Sodium 1195.8, Carbohydrate 32.1, Fiber 9.3, Sugar 5, Protein 13.6

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 chicken breast, poached and shredded
1 (2 ounce) package taco seasoning
3 cups chicken broth
3 cups water (use water from poaching chicken)
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 1/2 cups frozen corn
1/4 cup cilantro, for garnish
sour cream, for garnish

FIESTA CHICKEN SOUP - CROCK POT

A slightly spicy recipe that I created quite by mistake. I was making another recipe when I realized I had added too much tomato juice and didn't have enough beans to complete it. A few other changes and there you go.

Provided by Jadelabyrinth

Categories     Chicken Breast

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16



Fiesta Chicken Soup - Crock Pot image

Steps:

  • Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves.
  • Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat.
  • Remove and discard bay leaves. Enjoy!

Nutrition Facts : Calories 648.9, Fat 22.5, SaturatedFat 6.4, Cholesterol 145.4, Sodium 1104.5, Carbohydrate 50.7, Fiber 11.1, Sugar 7.6, Protein 61.4

3 lbs chicken breasts, thawed or fresh
1 (19 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, mexican style
3 (6 ounce) cans reduced-sodium tomato juice
1 (15 ounce) can diced tomatoes with green chilies, drained
1 cup celery, chopped
1 cup carrot, sliced
1 cup onion, chopped
1 cup frozen corn
2 garlic cloves, minced
2 bay leaves
2 teaspoons beef bouillon granules
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon dried sage, crushed
1/2 teaspoon paprika

CHICKEN FIESTA SOUP

Make and share this Chicken Fiesta Soup recipe from Food.com.

Provided by hrraborn

Categories     Stocks

Time 20m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 5



Chicken Fiesta Soup image

Steps:

  • Place everything in a medium sized pot, drain corn if desired but not necessary. Heat it up and eat it up. As with most homemade soups, it is better the next day when all the flavors have melded together but there's no need to wait.
  • 1 point per cup.

Nutrition Facts : Calories 163.3, Fat 1.9, SaturatedFat 0.3, Cholesterol 20.2, Sodium 423.4, Carbohydrate 29, Fiber 3.8, Sugar 5.1, Protein 12.2

1 (16 ounce) can fat-free refried beans
1 (14 1/2 ounce) can reduced-fat chicken broth
1 (14 ounce) can corn
1 cup salsa
1 (5 ounce) can white meat chicken

FIESTA CHICKEN

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10



Fiesta Chicken image

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

FIESTA CHICKEN CHOWDER

I entered the recipe for this hearty soup in a contest sponsored by my hometown newspaper. I won first place and contributed the prize money to the area shelter for women and children.-Beth Jenkins-Horsley, Belmont, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15



Fiesta Chicken Chowder image

Steps:

  • In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.

Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 952mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.

3 tablespoons all-purpose flour
1 envelope fajita seasoning, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 cup uncooked instant brown rice
1 can (4 ounces) chopped green chilies
1 can (11 ounces) condensed nacho cheese soup, undiluted
3 tablespoons minced fresh cilantro
1 tablespoon lime juice

CHICKEN FIESTA SOUP

Fill up the crockpot with the ingredients -- come home to a great aroma. Don't let the long list of ingredients stop you from trying this.

Provided by Bobbie

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 17



Chicken Fiesta Soup image

Steps:

  • Combine all ingredients in crockpot except the tostada shells and cheese.
  • Cover and cook on low for 8 hours.
  • To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
  • Preparation time does not include the time to cook the chicken breasts.
  • Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.

Nutrition Facts : Calories 303.6, Fat 11.7, SaturatedFat 6.5, Cholesterol 67.6, Sodium 1532.7, Carbohydrate 27.4, Fiber 4.7, Sugar 12.3, Protein 24.6

4 boneless skinless chicken breasts (cooked and shredded)
1 (14 1/2 ounce) can stewed tomatoes, drained
2 (4 ounce) cans chopped green chilies
1 (28 ounce) can enchilada sauce
chicken broth
1 cup onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon pepper
1 teaspoon salt
1/4 cup minced fresh cilantro (incude the stems)
1 cup frozen corn
1 yellow squash, diced
1 zucchini, diced
8 tostadas, crumbled
8 ounces shredded cheddar cheese

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