CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
- While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
- Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
RICE COOKER CHICKEN
My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!
Provided by STARDUST_331
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
- Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
- Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.
Nutrition Facts : Calories 206 calories, Carbohydrate 6.3 g, Cholesterol 78.5 mg, Fat 8.6 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 2.2 g, Sodium 2585.4 mg, Sugar 0.6 g
THE BEST CHICKEN TORTILLA SOUP
I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
Provided by Jill4man
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
- Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
- Enjoy!
- If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
- Simmer for at least an hour so that the flavors mix together.
Nutrition Facts : Calories 398.1, Fat 20.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1729.4, Carbohydrate 25.6, Fiber 7.3, Sugar 10.1, Protein 31.7
CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat medium soup pot over medium-high heat.
- Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
- Preheat broiler.
- Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;
CREAMY CHICKEN TORTILLA SOUP
Tomatoes, refried beans, corn and chicken combine with chicken broth for a delightful soup
Provided by Food Network
Time 20m
Yield 6 servings (1-1/2 cups each)
Number Of Ingredients 7
Steps:
- 1. Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
- 2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.
CHICKEN TORTILLA SOUP I
This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g
ROTISSERIE CHICKEN TORTILLA SOUP
I wanted a simplified version of this yummy soup and realized the easiest thing would be to cut out cooking the chicken plus the flavor from the rotisserie really adds to the soup. Leftover chicken or boneless skinless chicken breasts work just fine though!
Provided by startnover
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt.
- Simmer for 20 minute.
- Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
- Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.
Nutrition Facts : Calories 350.8, Fat 16.6, SaturatedFat 4.6, Cholesterol 87.7, Sodium 1581.1, Carbohydrate 10, Fiber 1.3, Sugar 4.9, Protein 38.5
RICE COOKER CHICKEN TORTILLA SOUP
Fast, Easy and Yummy!! Would also be good if you added in chopped squash or zucchini A friend of mine gave me this recipe. She adapted it from the stove top to be made in her rice cooker. I love how quickly it all comes together.
Provided by Donnas Days
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat rice cooker. Place Olive Oil, Onions and Garlic in the inner pot and saute for 3-5 minutes, stirring frequently. Add chicken and brown on all sides, stirring occassionally. Add broth, carrots, tomatoes, chiles, corn and rice. Close rice cooker and cook until rice is done (approximately 20 minutes).
- To serve:.
- Break up a handful of chips into bowl. Ladle soup over top and sprinkle with cheese. Makes 8 servings.
CHICKEN TORTILLA SOUP - RESTAURANT STYLE
I developed this recipe (over time) after I had a bowl just like this in a restaurant. It is a favorite that I return to again and again. My version is a bit healthier than a typical restaurant since I bake my tortilla strips. Anyone following the South Beach Diet will recognize this would be a good phase two meal. (When it comes to the spice blend I have used anything from Pampered Chef's Southwest Seasoning to the Spicy Taco Seasoning from Gordon Food Service. I have also made my own blend using pinches chili powder, cumin, garlic, oregano and cilantro until I have about 1 Tablespoon). Finally, when it comes to the shredded cheese I have used several different kinds (whatever I have in the house) and it still turns out terrific.
Provided by Foodie Friend
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside.
- Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often.
- Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown.
- Add the two cans of green chilies and cook for another minute.
- Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can) - blend this mixture well.
- Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite) - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well.
- While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person.
- Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well.
- Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat) and bake for 5 - 7 minutes. (I have also toasted these in a large frying pan if you prefer method).
- This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea: I have also served this soup with cheese quesadillas).
Nutrition Facts : Calories 529.5, Fat 24.5, SaturatedFat 7.5, Cholesterol 78.2, Sodium 1489.6, Carbohydrate 41.7, Fiber 12.4, Sugar 4.9, Protein 36.2
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
- For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
- For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®
Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!
Provided by CaliTexan
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
- Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g
ROTISSERIE CHICKEN TORTILLA SOUP
Chilly weather chicken tortilla soup made with rotisserie chicken.
Provided by Suellen Maggard
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
- Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
- Bake in the preheated oven until golden brown, about 5 minutes.
- Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 27.9 g, Cholesterol 69.5 mg, Fat 13 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 3.4 g, Sodium 1398 mg, Sugar 3.2 g
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.
Provided by Katie Aubin
Categories Sides
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
- Season the chicken thighs on both sides with salt and the oregano.
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
- Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
- Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
- Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
- Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
- Enjoy!
Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams
HOMEMADE CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.
Provided by ladyw4kids
Categories Tortilla Soup
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
- Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g
THE BEST CHICKEN TORTILLA SOUP EVER
This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.
Provided by kat in ky
Categories Chicken
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, boil chicken until done.
- Cool and debone.
- In a skillet, saute onion in oil.
- Add remaining ingredients and simmer for 45 minute.
- to mingle the seasonings.
- Serve with monteray jack cheese and tortilla chips and avocado.
NO COOK SCOTCHEROOS - PEANUT BUTTER RICE CRISPY TREATS
There are 2 other recipes sort of like this one on zaar - but this one is quick - and done in the microwave - so tasty! Every single time I make these I am asked for the recipe...I use an all natural, organic peanut butter and they come out AWESOME! **Edited to ADD: I have been using honey in place of corn syrup and dark chocolate chips in place of milk chocolate - and they are still super yummy!!**
Provided by dukeswalker
Categories Bar Cookie
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Stir sugar, corn syrup & peanut butter in glass bowl.
- Microwave on high approximately 2 min just until bubbly.
- Stir in cereal.
- Press into 9x13 pan.
- Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined.
- Pour over cereal and smooth over the entire surface.
- Let cool and cut into squares.
Nutrition Facts : Calories 142.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 0.2, Sodium 86.1, Carbohydrate 20.3, Fiber 0.6, Sugar 11.7, Protein 2.9
CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS
When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
- Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
- Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
- Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.
More about "ricecookerchickentortillasoup recipes"
10 BEST ROTISSERIE CHICKEN TORTILLA SOUP RECIPES
From yummly.com
THE BEST CHICKEN TORTILLA SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN TORTILLA SOUP (INSTANT POT, SLOW COOKER AND …
From eatyourselfskinny.com
24 THINGS TO MAKE WITH TORTILLAS OTHER THAN THE USUAL …
From recipetineats.com
8 MEALS YOU CAN COOK IN YOUR RICE COOKER - POSITIVE …
From positivehealthwellness.com
CHICKEN AND RICE SOUP | RECIPETIN EATS
From recipetineats.com
CHICKEN TORTILLA SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (334)Total Time 45 minsCategory EasyCalories 540 per serving
- Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
CHICKEN TORTILLA SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CHICKEN TORTILLA SOUP RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
CHICKEN TZATZIKI TORTILLA ROLL UPS - UNLOCK FOOD
From unlockfood.ca
HEALTHY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE
From heandsheeatclean.com
ONE POT RICE COOKER MEAL - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
20 EASY RICE COOKER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WHAT CAN YOU COOK IN A RICE COOKER | 51 RICE COOKER RECIPES
From cookwareninja.com
HOW TO MAKE REAL-DEAL TORTILLA SOUP - SERIOUS EATS
From seriouseats.com
TOP 5 RICE COOKER RECIPES - NOT QUITE NIGELLA
From notquitenigella.com
TOP'S CHINA
From topschinarestaurant.com
CHICKEN TORTILLA SOUP - ONCE UPON A CHEF
From onceuponachef.com
24 BEST RICE COOKER RECIPES (SURPRISING DISHES YOU CAN
From izzycooking.com
WHAT TO SERVE WITH CHICKEN TORTILLA SOUP (14 BEST SIDE DISHES)
From insanelygoodrecipes.com
BEST CHICKEN TORTILLA SOUP - THE ENDLESS MEAL®
From theendlessmeal.com
CHICKEN TORTILLA SOUP - COOKING CLASSY
From cookingclassy.com
CHICKEN TORTILLA SOUP {FAV COMFORT FOOD} - SPEND WITH PENNIES
From spendwithpennies.com
INSTANT POT CHICKEN TORTILLA SOUP WITH RICE - SUSTAINABLE COOKS
From sustainablecooks.com
CHICKEN TORTILLA SOUP {EASY ONE POT DINNER} - IFOODREAL.COM
From ifoodreal.com
HAPPILY UNPROCESSED - HAPPILY UNPROCESSED
From happilyunprocessed.com
20 RECIPES WITH TORTILLAS - HOW TO MAKE TORTILLAS INTO A MEAL - KITCHN
From thekitchn.com
CHICKEN TORTILLA SOUP – WELLPLATED.COM
From wellplated.com
10 BEST CROCK POT CHICKEN TORTILLA SOUP ROTEL RECIPES - YUMMLY
From yummly.com
CROCK POT CHICKEN TORTILLA SOUP – WELLPLATED.COM
From wellplated.com
21+ EASY & DELICIOUS RICE COOKER RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
15 HOMEMADE SOUPS THAT START WITH A ROTISSERIE CHICKEN
From tasteofhome.com
You'll also love