Kellies Easy Chicken Tortilla Soup Recipes

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CREAMY CHICKEN TORTILLA SOUP

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16



Creamy Chicken Tortilla Soup image

Steps:

  • Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
  • Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
  • Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

HOMEMADE CHICKEN TORTILLA SOUP

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9



Homemade Chicken Tortilla Soup image

Steps:

  • Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  • Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

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