Creamy Chicken Tortilla Soup Recipes
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
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
CREAMY CHICKEN TORTILLA BAKE
An easy recipe to make in the microwave or oven. Absolutely delicious.
Provided by Shay
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
- Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
- Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 18.5 g, Cholesterol 114.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 30.5 g, SaturatedFat 18.5 g, Sodium 975 mg, Sugar 2.1 g
MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP
Martina McBride is not shy about her adoration of making, serving, and eating soup, especially in her 2018 cookbook Martina's Kitchen Mix: My Recipe Playlist for Real Life. "I do love making soups and I feel like it's something you can put on the stove and let it simmer all day and it makes the whole house smell good," she tells Southern Living, noting what a great option soups are when cooking for a crowd. "Honestly, you could put on a big pot of a soup and a crusty loaf of bread, and nobody's gonna complain about that," she quips.In her cookbook published by Oxmoor House, the Creamy Chicken Tortilla Soup is certainly a fan-favorite. "Flavorful and delicious, this is a creamy, comforting version of the classic. Make it spicier by adding more jalapeño or smokier with chipotle chili powder in place of the regular chili powder. I prefer fresh corn here, but frozen will do in a pinch," McBride writes in the headnote accompanying the recipe. Read on for the recipe below. You can buy Martina's Kitchen Mix on Amazon here.
Provided by Martina McBride
Categories Soup
Time 1h40m
Yield Serves 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F. Season the chicken with salt and pepper. Place in a greased 11- x 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.
- Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeno; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
- Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly. Stir in the chicken, black beans, pinto beans, and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.
THERE'S NO TOPPING MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP RECIPE
Flavorful and delicious, this is a creamy, comforting chicken tortilla soup recipe from Martina McBride's cookbook, 'Martina's Kitchen Mix.'
Provided by Parade
Categories Soup/Stew
Time 45m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 350˚F. Season chicken with salt and pepper. Place in a greased 11 x 7-inch baking dish. Pour 1 cup of broth over top and cover. Bake 45 minutes or until done. Remove chicken, reserving the cooking liquid. Shred the meat with 2 forks. Heat oil in a large Dutch oven over medium-high. Add onion and jalapeño; cook 3 minutes. Add garlic; cook 30 seconds, stirring constantly. Add remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika and tomatoes. Whisk together masa and milk until blended. Stir into soup. Cook over medium-high, stirring frequently, 10 minutes or until mixture boils and thickens slightly. Stir in chicken, black beans, pinto beans and corn. Reduce heat to low. Stir in cream and sour cream. Serve with additional sour cream, avocado and cheese.
Nutrition Facts :
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- Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.
MARTINA MCBRIDE'S CREAMY CHICKEN TORTILLA SOUP RECIPE
From today.com
3.6/5 (196)Category Soups
- 1. Preheat the oven to 350°F. Season the chicken with salt and pepper. Place in a greased 11- by 7-inch baking dish. Pour 1 cup of the broth over the top and cover. Bake 45 minutes or until done. Remove the chicken, reserving the cooking liquid. Shred the meat with 2 forks.
- 2. Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeño; cook 3 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the remaining 3 cups broth, reserved cooking liquid, chili powder, cumin, paprika, and tomatoes.
- 3. Whisk together the masa and milk until blended. Stir into the soup. Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly. Stir in the chicken, black beans, pinto beans and corn. Reduce the heat to low. Stir in the cream and sour cream. Serve with the desired garnishes.
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From gimmedelicious.com
4.8/5 (5)Category Dinner, Main Course, SoupCuisine MexicanTotal Time 30 mins
- Heat olive oil in a large pot over medium-high heat. Add the onions and saute 3-4 minutes or until softened. Add the bell pepper, garlic, jalapeno, and cilantro; saute for another minute.
- Add the remaining ingredients to the pot and simmer for 15 minutes or low-medium heat. Remove the chicken from the soup and shred or dice into small bite-size pieces. Return it to the pot and stir to combine.
- Spoon soup into serving bowls and top with tortilla strips, avocado, sour cream, lime, fresh cilantro, or toppings of choice!
- To Cook in the crockpot: Place all ingredients except the heavy cream and cheese, in the crockpot and cook on low for 6 hours. Remove chicken and shred. Return the chicken to the crockpot along with the heavy cream and cheese and simmer until the cheese is melted.
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EASY AND CREAMY CHEESY CHICKEN TORTILLA SOUP - RECIPE DIARIES
From recipe-diaries.com
4.5/5 (2)Estimated Reading Time 2 minsServings 9Calories 319 per serving
- Split 2 chicken breasts in half lengthwise so you have 4. Rub the taco seasoning onto chicken. Add 1 tablespoon of butter to a skillet and then add the chicken. Cook the chicken on one side for 4 to 5 minutes and then flip. Continue cooking the chicken on the other side until it is cooked all the way through. An additional 4 minutes. Take the chicken off the skillet and set it aside on a plate or dish. In large saucepan (or pot), saute onion in butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly.
- Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted. Stir in milk. Add the chicken back in. Stir. Heat through but do not boil.
- Remove from heat. Garnish with Fritos (you can also use guacamole, sour cream, and green onions). Enjoy!
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From daringgourmet.com
5/5 (10)Category Main Course, SoupCuisine MexicanTotal Time 40 mins
- Heat the butter in a Dutch oven over medium-high heat and saute the onion until tender, about 7 minutes. Add the garlic and saute for another minute.
- Add the masa harina and flour and stir to combine. Cook for 1 minute. Gradually add the broth, whisking constantly to prevent clumping. Add the evaporated milk and simmer until slightly thickened.
- Add the shredded chicken, salsa, corn, beans, and all the spices. Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes, stirring frequently. Add the shredded cheese, sour cream, and cilantro, stir to combine and warm through for another minute. Add salt and pepper to taste.
- Serve hot topped with sour cream, shredded cheddar cheese, chopped fresh cilantro and crumbled tortilla chips.
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3.8/5 (102)Calories 206 per servingCategory Main Course, Soup
- Heat the butter or oil in a large pot over medium heat. Add the garlic and the onion and sauté until softened, 5 minutes.
- Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.
- Simmer over low heat for 15 minutes. Ladle soup into individual bowls and top with crumbled tortilla chips or strips. Sprinkle each serving with cheese and add any other optional toppings. Enjoy!
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5/5 (1)Category SoupAuthor Marilyn LarsonCalories 379 per serving
- Season the chicken with the salt and the pepper. Place in a baking dish that has been sprayed with nonstick cooking spray. Pour one cup of the chicken broth over the top of the chicken and cover the dish with foil. Bake for 45 minutes, or until the chicken is cooked through.
- Remove the chicken from the dish, reserving the cooking liquid. Let the chicken cool slightly, then shred the meat with 2 forks.
- In a large Dutch oven over medium-high heat, heat the vegetable oil. Add the onion and jalapeño and cook for 3 minutes. Add the garlic and cook until fragrant, another 30 seconds. Add the remaining 3 cups of chicken broth as well as the reserved cooking liquid, the chili powder, cumin, smoked paprika and fire roasted tomatoes. Stir to combine.
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5/5 (13)Total Time 22 minsCategory SoupCalories 1309 per serving
- Cook the onion and green pepper until softened, then add the garlic, cumin, coriander, and cayenne and cook for about 2 minutes, until fragrant.
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5/5 (3)Total Time 30 minsCategory SoupCalories 425 per serving
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until it's lightly browned.
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4.8/5 (19)Total Time 50 minsCategory SoupCalories 521 per serving
- Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing.
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- Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended.
- Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
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- Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
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From gonnawantseconds.com
5/5 (1)Total Time 50 minsCategory Chicken Dinner, SoupCalories 1372 per serving
- In a large, heavy-bottomed pot, heat oil and cook the onion, garlic, and peppers over medium heat for 5-7 minutes, or just until they begin to soften.
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- Stir in the chicken broth and masa and bring to a gentle boil. Reduce heat to simmer and cook for 20 minutes.
- Add chicken to the pot and continue to simmer for 10-12 minutes, or until chicken is cooked through. Reduce heat to low and stir in cream, cilantro, and lime juice.
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- Add can of undrained tomatoes and stir using a wooden spoon to scrape the bottom of the pot to ensure no browned bits are stuck on there.
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