Chicken Cheese Soup Recipes

Steps:

• In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Steps:

• In a large pot, bring the chicken broth to a light boil.
• Add in chopped tomatoes; simmer on low.
• Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
• Stir in cumin and chili powder, then flour, blending well.
• Gradually add in the half and half; stir to combine.
• Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
• Add in the cheese and sour cream carefully, stirring often.
• Add in the cooked chicken; mix until combined.
• Top with crushed tortilla chips, and grated cheddar sprinkled on top.

Steps:

• Cook chicken, shred, and set aside.
• Melt butter in soup pot. Saute garlic and jalepenos.
• Add flour, 1 Tablespoon at a time, stirring until the mixture is a paste, but you can still see bubbles from the butter.
• Add chicken broth slowly while stirring mixture. Same for milk and cream of chicken.
• Slowly raise temperature of soup to just below boiling point. Stir frequently.
• Whisk in about 1/4c of cheese until completely melted. Repeat until all cheese is melted into soup. (If you add cheese all at once it will ball up and soup will be stringy).
• Once cheese is melted in add chicken.
• Stir in sour cream, salt, and pepper until smooth.
• Enjoy!

Steps:

• Toss chicken with flour and garlic powder in slow cooker sprayed with cooking spray.
• Add all remaining ingredients except broccoli, VELVEETA and shredded cheese; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir in broccoli and VELVEETA; cook, covered, on HIGH 30 min.
• Top with shredded cheese before serving.

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.

Steps:

• In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

Steps:

• Spray large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until done. Stir in flour; cook and stir 1 min.
• Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat.
• Stir in cheese until completely melted.

Steps:

• In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Steps:

• In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
• Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
• Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
• Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
• Stir in cheese and milk until cheese is fully melted and serve.

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.

Steps:

• Boil chicken breast in water for 20 minutes, or until tender. Remove chicken, cut into pieces, and reserve 1 cup of the broth.
• Add vegetables to broth and simmer, covered, for 10 minutes or until tender. Gradually stir in soup, milk, chicken, and cheese.

Steps:

• Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
• Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
• Ladle into bowls and top with corn chips.