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Creamy Chicken Tortilla Soup
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Creamy Chicken Tortilla Soup

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
4-5 boneless chicken breasts
1 yellow onion
1 red pepper
4 Tbsp butter
3 Tbsp roasted garlic bits (glass jar from produce dept.)
3 cans chicken broth
1 chili seasoning packet
1 taco seasoning packet
1 can (8 oz.) diced tomatoes
3 cups heavy cream
1/4 large log Velveeta Cheese
3-4 soft corn tortillas (more or less, as many as you like)
1/2 tsp oil
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Let's Make It
1
Preheat oven to 350°F. Cook boneless chicken breasts for 30-45 minutes until done and dice.
2
Chop onion and pepper, saute in butter. Add diced chicken, and keep sauteing on low heat. Add roasted garlic bits, chicken broth, and whisk in both packets of seasonings. Now add diced tomatoes and heavy cream. Simmer, and add Velveeta.
3
Meanwhile preheat oven to 400°F. Cut 3-4 tortillas into strips; toss with oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. Serve the soup with strips on top, and some grated cheese and sour cream if you wish.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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