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:
covered percent of daily need
