Thick N Hearty Chicken Cheese Soup Recipe 45

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HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY



Hearty Chicken Tortilla Soup Recipe by Tasty image

This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.

Provided by Katie Aubin

Categories     Sides

Time 1h25m

Yield 8 servings

Number Of Ingredients 20

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

Steps:

  • Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
  • Season the chicken thighs on both sides with salt and the oregano.
  • In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
  • Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
  • Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
  • Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
  • Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
  • Enjoy!

Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams

KITTENCAL'S HEARTY CHICKEN SOUP



Kittencal's Hearty Chicken Soup image

This is a thick hearty delicious soup I make using my recipe#118258 but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only *optional* if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, finely diced
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried thyme
8 1/4 cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
2 small russet potatoes, peeled and diced
2 -3 large carrots (peeled and sliced about 1/4-inch thick)
1 (10 ounce) package frozen spinach, thawed (use all or half amount of spinach) (optional)
3 cups cooked chicken or 3 cups cooked turkey
2 tablespoons flour
salt and black pepper (use lots black pepper)
cayenne pepper (or to taste) (optional)
grated parmesan cheese, cheesse (optional)

Steps:

  • Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
  • Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
  • Using a potato masher mash the potatoes in the the stock.
  • Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
  • Season with salt, pepper and cayenne (if using) to taste.
  • In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
  • Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.

HEARTY CHEESE SOUP



Hearty Cheese Soup image

This soup is a stick-to-the-ribs pleaser. Chunky and cheesy, this rich, creamy soup is simply wonderful during cold winter months. If your family prefers the flavors of cheeseburger soup, substitute lean ground beef for the ground turkey. -Cathy Smith, Amarillo, Texas

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 14

1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat Velveeta, cubed
1/4 cup reduced-fat sour cream

Steps:

  • In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

Nutrition Facts : Calories 208 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 833mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

HEARTY CHICKEN SOUP



Hearty Chicken Soup image

This soup contains a few different textures and flavors that complement each other nicely. Serve with warm crusty bread!

Provided by Jeannine Almeida

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken
5 carrots, chopped
2 onions, chopped
3 stalks celery, with leaves, minced
2 cubes chicken bouillon
1 red bell pepper, diced
1 (15 ounce) can sweet corn
¾ cup barley

Steps:

  • Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
  • Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
  • Add barley and continue to cook for another hour.
  • Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.5 g, Cholesterol 83.2 mg, Fat 14.9 g, Fiber 8 g, Protein 32.4 g, SaturatedFat 4 g, Sodium 720 mg, Sugar 7.4 g

HEARTY CHICKEN VEGETABLE SOUP I



Hearty Chicken Vegetable Soup I image

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

Provided by Diane H

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 40

Number Of Ingredients 14

1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Steps:

  • Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  • Remove chicken from pot with slotted spoon and set aside for later.
  • Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  • While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Nutrition Facts : Calories 79.9 calories, Carbohydrate 6.3 g, Cholesterol 18.7 mg, Fat 3.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328 mg, Sugar 1.3 g

THICK N' HEARTY CHICKEN CHEESE SOUP RECIPE - (4/5)



Thick N' Hearty Chicken Cheese Soup Recipe - (4/5) image

Provided by á-4099

Number Of Ingredients 10

1 cup carrots, shredded
1/4 cup green onion, sliced
3 Tablespoons butter or margarine
1/4 all-purpose flour
2 cups milk
1 (10-3/4 oz.) can chicken broth
1 (12.5 oz.) can Kirkland Signature Chunk Breast of Chicken
1 cup cheddar cheese, shredded
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

Steps:

  • In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook & stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over law heat until cheese melts. Serve hot.

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