Chicken Burrito Soup Recipes

CHICKEN BURRITO SOUP

Chicken Burrito Soup image

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

Provided by Audrey M

Categories Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can healthy request chicken broth
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon instant minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast
1 (8 ounce) can red kidney beans, rinsed & drained
1 (8 ounce) can stewed tomatoes, coarsely chopped & drained
1 cup uncooked noodles

Steps:

In a large saucepan, combine chicken broth, water, taco seasoning, garlic,& parsley flakes.
Add corn, red& green peppers, onion, chicken, kidney beans,& undrained tomatoes.
Mix well to combine.
Bring mixture to a boil.
Stir in uncooked noodles.
Lower heat, cover& simmer for about 15 min or until vegetables& noodles are tender, stirring occasionally.

CHICKEN BURRITOS

Chicken Burritos image

Make and share this Chicken Burritos recipe from Food.com.

Provided by nccrreporter

Categories Chicken Breast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs chicken
8 ounces cream of chicken soup
1 (1 1/4 ounce) packet taco seasoning
1 (12 ounce) can black beans
6 -8 flour tortillas
cheddar cheese

Steps:

Boil chicken in water with garlic, onion, and chili seasoning (to your taste) until chicken will shred.
shred chicken.
mix chicken with cream of chicken soup, black beans, and taco seasoning.
fill tortillas with chicken mixture.
top with cheese.
cook covered for 20 minutes, uncovered until cheese melts.

MICHELLE'S CHICKEN BURRITO SOUP

MICHELLE'S CHICKEN BURRITO SOUP image

Categories Soup/Stew Bean Chicken Pepper Quick & Easy High Fiber Wheat/Gluten-Free Simmer

Yield 8 bowls

Number Of Ingredients 21

Ingredients

1 cup uncooked brown or white rice - cook as directed (should make 2-3 cups cooked)
4 4 oz skinless boneless chicken breast halves or equivalent roasted or preferable grilled for the smoke flavor, shred or cut into cubes
1 T vegetable oil
1 cup or one whole onion minced
1 whole green or ½ of green and ½ red pepper or even yellow or orange
2 t or so of minced garlic (2 cloves)
1 jalapeno pepper minced
½ t chili powder
½ t cumin
¼ t coriander
1/8 t oregano
1/8 t cayenne pepper
6-8 cups chicken broth
2 c frozen corn (preferably shoe peg & prepare according to package directions)
2 c rinsed canned black beans (approx 15 oz can)
1 can tomato sauce (15 oz can)
1 small can chopped green chiles, drained
¼ t black pepper
¼ t salt
1 T to ¼ cup chopped cilantro
sour cream, quacamole, tortilla chips

Steps:

Heat oil in stock pot and saute onion, green yellow and red peppers 5 min, add garlic and all dry spices (except salt and black pepper) until aromatic 30 seconds Add chicken broth simmer 10 minutes Add corn, beans, tomato sauce, green chiles, jalepeno pepper and simmer 10 minutes. Add chicken and simmer a few minutes Add rice to bowls and spoon soup over top. Season to taste with salt and pepper. Garnish with cilantro and as desired sour cream, hot sauce, guacamole, and/or tortilla chips

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