Cream Of Tortilla Soup Recipes

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CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

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

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

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

CREAM OF CHICKEN TORTILLA SOUP



Cream of Chicken Tortilla Soup image

This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.

Provided by MailbagMary

Categories     Chowders

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

4 garlic cloves, minced
1 large onion, chopped
3 tablespoons butter
4 cups chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups salsa
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
6 boneless skinless chicken breast halves, cooked and shredded
1/2 cup chopped jalapeno
2 tablespoons ground cumin (to taste)
2 tablespoons new mexico chile powder (to taste)
1 (1 1/2 ounce) package fajita seasoning mix
chopped fresh cilantro (to garnish)
tortilla chips
monterey jack cheese, grated

Steps:

  • In a large pot over med. heat, saute garlic and onions in butter.
  • Add broth, cream of chicken soup, and half and half.
  • Mix until well combined.
  • Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
  • Simmer soup for 1/2 to 1 hour, stirring often.
  • Crumble tortilla chips into individual bowls, and ladle in the soup.
  • Top with cilantro, cheese, and more tortillas if desired.

Nutrition Facts : Calories 472.2, Fat 25, SaturatedFat 13, Cholesterol 115.9, Sodium 1501.8, Carbohydrate 36.4, Fiber 3.9, Sugar 6.7, Protein 29.9

AUTHENTIC TORTILLA SOUP



Authentic Tortilla Soup image

I was looking here for a recipe for Tortilla Soup recently, and most of the ones I found were either a recreation of a chain restaurant in the midwest, or use Campbell's Soup as a base. I finally found one on another site, but had to modify it for ingredients on hand (sorry, no epazote in my kitchen). The result is pretty good. Give it a try!

Provided by profken

Categories     Chicken Breast

Time 55m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, peeled
1 (15 ounce) can diced tomatoes with juice
2 quarts chicken broth
1 tablespoon chili powder
salt & pepper, to taste
1/4 cup fresh cilantro, chopped
4 chicken breast halves, chopped into 1/2 inch cubes (skinless, boneless, and seasoned with salt & pepper)
4 cups tortilla chips, roughly broken
1 1/2 cups cheddar cheese, grated
1 avocado, peeled, pitted & cubed
sour cream, for garnish

Steps:

  • Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
  • Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
  • Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
  • Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
  • Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
  • Enjoy!

Nutrition Facts : Calories 452.7, Fat 29.5, SaturatedFat 9.6, Cholesterol 60.6, Sodium 1401.3, Carbohydrate 21.6, Fiber 4.7, Sugar 4.1, Protein 26.8

TORTILLA SOUP



Tortilla Soup image

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 medium tomato, quartered
1 can (14-1/2 ounces) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 inches)
1/4 cup canola oil
Sour cream
Shredded cheddar or Monterey Jack cheese

Steps:

  • Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

Nutrition Facts : Calories 269 calories, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

CREAM OF TORTILLA SOUP



Cream of Tortilla Soup image

Provided by Karen Heist

Categories     Soup/Stew     Cheese     Sauté     Kid-Friendly     Bon Appétit     Pennsylvania     Small Plates

Yield Serves 6

Number Of Ingredients 15

2 14 1/2-ounce cans chicken broth
1/2 cup (1/2 stick) butter
1 medium onion, diced
1/2 cup diced celery
2 garlic cloves, minced
1 medium tomato, chopped
2 tablespoons minced fresh chives
1 1/2 cups crushed unsalted tortilla chips
1 tablespoon all purpose flour
1/4 cup whipping cream
1 cup grated Monterey Jack cheese (about 4 ounces)
1 cup grated cheddar cheese (about 4 ounces)
2 teaspoons chili powder
2 teaspoons ground cumin
Crushed unsalted tortilla chips

Steps:

  • Bring chicken broth to boil in small saucepan over medium heat.
  • Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
  • Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

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

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.

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

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

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