SOMERSIZING CHICKEN QUESO SOUP
Another nice soup I am looking forward to trying from the Somersizing website. Looks great. For anyone that isn't familiar with Somersizing, you need to eat the right combination of healthy fats, protiens, carbs, etc. It's all about balance. ;) SuzanneSomers.com **I haven' tried this one yet, I am guessing on the servings.
Provided by Mommy Diva
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter over med. high heat. Saute onion in butter until translucent.
- Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
- Add cream cheese and cook until melted, stirring constantly.
- Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way).
- Add chopped chicken and heat until warmed through. Do not boil.
- Serve, garnishing each portion with chopped green onions and chopped cilantro.
- According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
- Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.
CHICKEN QUESO SOUP
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings (1 cup each)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium heat. Add onions; cook, stirring frequently, 5 to 7 min. or until crisp-tender.
- Add chicken broth, VELVEETA, tomatoes and taco seasoning mix; stir. Bring to boil, stirring frequently; cook and stir over medium-low heat 3 min. or until VELVEETA is completely melted and mixture is well blended. Add chicken, beans and corn; simmer, stirring frequently, 10 min. or until heated through. Remove from heat. Stir in cilantro.
- Serve topped with crushed chips.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
CHICKEN CHEESE SOUP
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
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).
Nutrition Facts : Calories 390 calories, Fat 21g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 1037mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 3g fiber), Protein 27g protein.
SMOTHERED CHICKEN QUESO CASSEROLE
This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table-even the picky eaters will love it!
Provided by By Madison Mayberry Hofmeyer
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
- In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
- Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
- Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Cool 10 minutes. Garnish with tomatoes and cilantro.
Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g
SALSA CHICKEN SOUP
"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
QUESO FRESCO SOUP
A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.
Provided by Yoly
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
- Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.
Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g
CHICKEN CON QUESO SOUP
A recipe that is based on a few others I've seen, but I've modified it to be more my taste. Variations: You can leave out the chicken for a meatless option. You can also swap out the chicken broth for vegetable broth to make a vegetarian version. For those watching calories/fat, fat free cream cheese can be used or neufchatel. Mild Ro*Tel could be used if you're afraid of the heat/spice of original Ro*Tel
Provided by Big Mike2
Categories Chicken Breast
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
- Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
- Drain Ro*Tel and green chilies in collander.
- Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
- Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
- Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
- Reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 647.5, Fat 49.5, SaturatedFat 30.4, Cholesterol 207.7, Sodium 1680.7, Carbohydrate 15.3, Fiber 1, Sugar 3, Protein 36.8
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