Kicknchunkychickentortillasoup Recipes

MEXICAN CHICKEN TORTILLAS

Mexican chicken tortillas image

Pefect for busy mums - or you could try the adult version with salsa

Provided by Liz Franklin

Categories Dinner, Lunch, Main course

Time 30m

Yield Makes enough for 2 children and 2 adults

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
6 soft flour tortillas
175g red leicester cheese, grated
250g cooked chicken , chopped
2 medium tomatoes , sliced
1 large ripe avocado
2 tsp lime or lemon juice
handful chopped coriander
4 tbsp soured cream

Steps:

Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

Nutrition Facts : Calories 689 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.47 milligram of sodium

KICK'N CHUNKY CHICKEN TORTILLA SOUP

Kick'n Chunky Chicken Tortilla Soup image

A spicy chicken tortilla soup that warms your belly and makes your tastebuds dance! This recipe makes a lot so you can freeze half and reheat for another night.

Provided by miss_heyrara

Categories Mexican

Time 50m

Yield 14-16 serving(s)

Number Of Ingredients 23

Ingredients

2 large chicken breasts
3 celery ribs, diced
3 carrots, diced
1 medium onion, diced
1 (32 ounce) can low sodium vegetable broth
1 (15 ounce) can Rotel tomatoes & chilies
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn, drained
2 (12 ounce) cans Campbell's Cream of Chicken Soup
2 garlic cloves, minced
1 tablespoon flour
1 tablespoon cornstarch
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/4-1 teaspoon cayenne pepper (depending on how hot or mild you like it)
1 teaspoon salt
3 tablespoons olive oil
tortilla chips or tortilla, cut into strips
sour cream (optional)
shredded cheese (optional)

Steps:

Fillet chicken breasts in half and bake at 400 degrees for 20 minute While chicken is cooking, proceed with steps 2-6.
Mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
In a large pot sautee onions, celery, carrots and garlic in oil until tender
Add vegetable broth to the pot.
Stir in corn, black beans and can of Rotel tomatoes and green chiles.
Add seasoning mixture and stir on medium high heat.
When chicken is done, cut into large chunks and add to the pot.
Add 2 cans of cream of chicken soup to pot and mix well.
Continue stirring soup on medium high heat about 20 minutes.
When soup is done, place a handful of tortilla chips into soup bowls.
Sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
Top off with a dollop of sour cream and enjoy!

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