CHICKEN CHEESE SOUP
Make and share this Chicken Cheese Soup recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
- Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
- Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
- Best served hot.
CHEESY CHICKEN TORTILLA SOUP
This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
- Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
- Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
- Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
- Add the roasted chicken to the soup and let simmer for 5 more minutes.
- Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.
CHEESE CHICKEN SOUP
Steps:
- In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil). If desired, top with minced fresh chives.
Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 1464mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.
CHEESY CHICKEN SOUP
This hearty soup never fails to please my family when I make it. It has flavours that are sure to make both kids and adults happy - bacon, cheese, chicken, in a creamy broth.
Provided by evelynathens
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly oil (use olive oil) the bottom of a large saucepan.
- Cook bacon over medium heat, in the pan, until crisp.
- Remove bacon from pan.
- Set aside.
- Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.
- Add broth and potatoes; bring to boil.
- Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
- Add corn; stir well.
- Place flour in a bowl.
- Gradually add milk, stirring with a whisk until blended; add to soup.
- Cook over medium heat 15 minutes or until thick, stirring frequently.
- Stir in cheese, salt, pepper and cayenne.
- Crumble bacon and sprinkle over top.
Nutrition Facts : Calories 505.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 89.9, Sodium 1166.2, Carbohydrate 38.2, Fiber 3.7, Sugar 3.2, Protein 33.4
CHEESY CHICKEN & WILD RICE SOUP
Make and share this Cheesy Chicken & Wild Rice Soup recipe from Food.com.
Provided by HWOBBS25
Categories < 30 Mins
Time 30m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Start by cooking chicken, onions, & mushrooms in pot until chicken is cooked through and onions and mushrooms are soft.
- Next add crubled bacon and wild rice (I like to use 2 cans of wild rice but you can buy the boxed kind too and prepare it ahead of time)
- Add both cans of cream of potato soup, milk, and Velveeta. Stir all ingredients until mixed well.
- Heat on medium until cheese is melted and everything is blended.
- Season to taste ( I like to just add pepper since the Velveeta makes it a little salty already)
- Turn to low and let simmer for a while, stirring frequently.
Nutrition Facts : Calories 643, Fat 26.3, SaturatedFat 9.5, Cholesterol 71.4, Sodium 1127.2, Carbohydrate 75.1, Fiber 5.7, Sugar 4.6, Protein 28.2
EXTRA CHEESY CHICKEN ENCHILADA SOUP
This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.
Provided by thedailygourmet
Categories Mexican Chicken Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
Cheesy chicken enchilada soup with black beans, corn, and tomatoes.
Provided by D Taylor
Categories Chicken Soup
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
- Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
- Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
- Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g
CHEESY CHICKEN ENCHILADA SOUP
This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
- Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
- Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g
CHEESY CHICKEN TORTILLA SOUP
My favorite "tweaks" from two separate recipes (from separate internet sources), both copycat recipes for Applebee's Cheese Chicken Tortilla Soup.
Provided by Spankie
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Cut tortillas into 1/4 inch strips. Deep fry or spray with nonstick cooking spray and bake until crisp. Set aside.
- Saute oil, garlic and onion in large pan or Dutch oven until soft.
- Add chicken stock or broth, green pepper, tomato puree, jalapeno, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer for 20 minutes.
- Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then continue simmering for 5 minutes.
- Stir in sour cream and cheese (more or less, depending on taste). Heat to minimum 165F before serving.
- Ladle soup into serving bowls, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with freshly chopped cilantro.
Nutrition Facts : Calories 610.7, Fat 34.7, SaturatedFat 17.5, Cholesterol 141.2, Sodium 1168.9, Carbohydrate 40.2, Fiber 4.4, Sugar 11.8, Protein 35.7
CHEESY CHICKEN BROCCOLI SOUP
Add 2 cups of cooked rice for an even hardier soup. You can also substitute real broth for the water and bullion. I've done it both ways and can't really tell the difference, so I use low-sodium boullion cubes with great results. Great on a cool fall day. So yummy!
Provided by Rljacdcjecl
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put water, bullion, broccoli, chicken (whole, not cut up), salt, and pepper in large stock pot. Bring to a boil. Turn down to medium and simmer 45 minutes.
- Take out chicken breast set aside to cool slightly.
- Melt butter and stir in four. Slowly stir mixture into soup and cook until the soup thickens.
- Cut up chicken and add back to pot.
- Add cream and cheese and stir until combined and cheese melts.
Nutrition Facts : Calories 412.1, Fat 20.5, SaturatedFat 11.9, Cholesterol 97.5, Sodium 1160.2, Carbohydrate 30.1, Fiber 11.5, Sugar 5.4, Protein 31.9
CHEESY CHICKEN
A delicious, quick recipe. Your family will absolutely love it! It is almost as good leftover, too - quickly heated in the microwave.
Provided by Michael Rondeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 6.7 g, Cholesterol 113.7 mg, Fat 17.4 g, Fiber 0.3 g, Protein 37.8 g, SaturatedFat 9.2 g, Sodium 751.4 mg, Sugar 1.1 g
CHEESY CHICKEN AND POTATO SOUP
I was messing around in my kitchen one day when I was hungry and came up with this using what I already had. It's cheap, easy, and delicious! Top with extra cheese and bacon bits.
Provided by Katy G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
- Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
- Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
- Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 28.9 g, Cholesterol 89.5 mg, Fat 19.2 g, Fiber 2.9 g, Protein 24.7 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 4.3 g
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