Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup might be just the soup you are searching for. One serving contains 386 calories, 15g of protein, and 20g of fat. This recipe serves 8. For $1.3 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. This recipe is liked by 97 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Dessert Now Dinner Later. If you have garlic powder, cream of chicken soup, skinless boneless chicken breasts, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter. With a spoonacular score of 52%, this dish is pretty good. Users who liked this recipe also liked Creamy Chicken Tortilla Soup, Creamy Chicken Tortilla Soup, and Creamy Chicken Tortilla Soup.

Servings: 8

 

Ingredients:

1 (14.5oz) can black beans, drained & rinsed

1 cup shredded cheddar or colby jack cheese

2 cups frozen whole kernel corn

1 (10 3/4oz) can Cream of Chicken Soup

1 tsp cumin

1 Tbsp EVOO (Extra Virgin Olive Oil)

1/3 cup chopped fresh cilantro leaves

1 tsp garlic powder

1 cup Pace Picante Sauce (Mild, Medium, or Hot...pick your heat)

1 tsp salt

1-2 boneless, skinless chicken breasts cut into 1/2" cubes

1/2 cup light sour cream

Tortilla Chips, to crush on top

1 soup can of water

Equipment:

pot

slow cooker

Cooking instruction summary:

In a large non-stick stock pot, heat olive oil & add cubed chicken. Season with cumin, garlic powder, & salt. Brown chicken & cook until no longer pink inside.Add picante sauce, cream of chicken soup, water, corn, & beans. Stir & bring to a boil. Reduce heat to simmer & allow to cook for 10 minutes.Turn off heat & add sour cream cheese, & cilantro. Stir until melted/incorporated.Serve with extra cheese, sour cream, & crushed tortilla chips on top.*To make in a crock pot: Omit EVOO. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in crock pot & stir. Cook on low for 4 to 5 hours or high for 2 to 3 hours or until the chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes. Serve with crushed tortilla chips.

 

Step by step:


1. In a large non-stick stock pot, heat olive oil & add cubed chicken. Season with cumin, garlic powder, & salt. Brown chicken & cook until no longer pink inside.

2. Add picante sauce, cream of chicken soup, water, corn, & beans. Stir & bring to a boil. Reduce heat to simmer & allow to cook for 10 minutes.Turn off heat & add sour cream cheese, & cilantro. Stir until melted/incorporated.

3. Serve with extra cheese, sour cream, & crushed tortilla chips on top.*To make in a crock pot: Omit EVOO.

4. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in crock pot & stir. Cook on low for 4 to 5 hours or high for 2 to 3 hours or until the chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes.

5. Serve with crushed tortilla chips.


Nutrition Information:

Quickview
386k Calories
15g Protein
19g Total Fat
40g Carbs
6% Health Score
Limit These
Calories
386k
19%

Fat
19g
30%

  Saturated Fat
6g
43%

Carbohydrates
40g
13%

  Sugar
3g
4%

Cholesterol
35mg
12%

Sodium
1307mg
57%

Get Enough Of These
Protein
15g
30%

Phosphorus
278mg
28%

Fiber
6g
26%

Calcium
216mg
22%

Magnesium
81mg
20%

Copper
0.35mg
18%

Selenium
11µg
16%

Iron
2mg
16%

Vitamin B6
0.31mg
15%

Vitamin B3
3mg
15%

Vitamin E
2mg
15%

Folate
58µg
15%

Potassium
492mg
14%

Vitamin B2
0.23mg
14%

Zinc
1mg
13%

Manganese
0.25mg
13%

Vitamin K
12µg
12%

Vitamin A
552IU
11%

Vitamin B5
1mg
10%

Vitamin B1
0.12mg
8%

Vitamin B12
0.31µg
5%

Vitamin C
3mg
4%

Vitamin D
0.17µg
1%

covered percent of daily need
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