CHEESY TORTILLA SOUP
This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
- Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
- Top with crushed chips. Serve with lime wedges.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 13.6 g, Cholesterol 60.1 mg, Fat 13.7 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 7.6 g, Sodium 841.4 mg, Sugar 5.7 g
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CHEESY TORTILLA SOUP
My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. -LaVonda Owen, Marlow, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.
Nutrition Facts : Calories 395 calories, Fat 27g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.
CHICKEN & CRISPY TORTILLA SOUP
After tasting the best tortilla soup of my life in Kino Bay, Mexico, I set out on a quest to duplicate. The recipe has been somewhat 'gringoized' however it's very close. The key is use the freshest ingredients as possible.
Provided by Galley Wench
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Tortilla Strips:.
- Preheat oven to 425 degrees.
- Spread tortilla strips on rimmed baking sheet;drizzle with oil and toss until evenly coated.
- Place in oven, rotating pan and shaking after 7 minutes.
- Bake until strips are deep golden brown and crip.
- Transfer chips to paper towels to drain and season with salt.
- SOUP:.
- In large sauce pan bring chicken, broth, 1/3 of quartered onions, 2 garlic cloves, cilantro and 1/2 teaspoon salt to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
- Transfer chicken to plate.
- Strain broth through fine-mesh strainer, discard solids in strainer.
- When cool enough to handle, shred chicken into bite-size pieces.
- Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth.
- Heat oil in dutch oven.
- Add puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
- Stir strained broth into tomato mixture.
- Add poblano pepper, red peppers, zucchini and remaining quartered onions.
- Bring to a boil, then reduce heat to low and simmer to blend flavors, for about 15-20 minutes.
- Taste test.If desired add up to 2 teaspoons additional adobe sauce.
- Add shredded chicken and simmer until heated.
- To serve, place portions of tortilla strips in bowl and ladle soup.
- Pass garnishes separately.
Nutrition Facts : Calories 358.4, Fat 22.5, SaturatedFat 9, Cholesterol 53.2, Sodium 411.6, Carbohydrate 26.4, Fiber 5.9, Sugar 5.8, Protein 15.7
RACHAEL RAY'S CHEDDAR SOUP WITH CRISPY TORTILLA CRUNCH
Make and share this Rachael Ray's Cheddar Soup With Crispy Tortilla Crunch recipe from Food.com.
Provided by Juenessa
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium soup pot, melt butter.
- Add onions and cook 5 minutes.
- Add the garlic and peppers and cook 2 to 3 minutes more.
- Add flour and cook 1 minute.
- Whisk in stock slowly and stir in cream.
- Bring soup to a bubble and reduce heat to simmer.
- Stir in cheese and season the soup with salt, pepper, chili powder and cumin.
- Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.
Nutrition Facts : Calories 603, Fat 46.6, SaturatedFat 28.5, Cholesterol 145.4, Sodium 1237.8, Carbohydrate 18.7, Fiber 1.9, Sugar 6.4, Protein 29.1
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