Best 5 Pampered Chef Chicken Tortilla Soup Recipes

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If you are looking for a hearty and comforting meal to warm you from the inside out, look no further than this Pampered Chef Chicken Tortilla Soup. This soup is full of zesty Mexican flavors, and it's packed with chicken, vegetables, and beans. Plus, it's incredibly easy to make and perfect for a quick and easy weeknight meal or a cozy weekend lunch.

Let's cook with our recipes!

PAMPERED CHEF CHICKEN TORTILLA SOUP



Pampered Chef Chicken Tortilla Soup image

Make and share this Pampered Chef Chicken Tortilla Soup recipe from Food.com.

Provided by tstokley

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 inch) corn tortillas
1/2 cup chopped onion
3 boneless skinless chicken breast halves
1 garlic clove
1/4 teaspoon chili powder
29 ounces chicken broth
1/4 teaspoon ground cumin
14 1/2 ounces diced tomatoes, undrained
1 (4 ounce) can chopped green chilies, undrained
4 teaspoons snipped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese
4 thick lime slices

Steps:

  • Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
  • Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
  • Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

Nutrition Facts : Calories 233.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 51.3, Sodium 987.7, Carbohydrate 23.2, Fiber 3.8, Sugar 7, Protein 27.9

QUICK COOKER CHICKEN TORTILLA SOUP



Quick Cooker Chicken Tortilla Soup image

This classic chicken tortilla soup is so quick, you can make it on a weekday-but it will taste like it was cooking all day.

Yield 8 servings

Number Of Ingredients 13

1 small onion
1 green bell pepper
1 tbsp (15 mL) oil
3 garlic cloves
1½ lbs. (750 g) boneless, skinless chicken breasts
2 cups (500 mL) frozen corn
2 tbsp (30 mL) Carnitas Slow Cooker Seasoning
1 tsp (5 mL) salt
1 can (14.5 oz./411 g) fire-roasted diced tomatoes
1 can (15 oz./425 g) reduced-sodium black beans, drained and rinsed
1 large zucchini
4 cups (1 L) low-sodium chicken broth
Optional: lime, sour cream or Greek yogurt, cilantro, green onion, avocado, tortilla strips

Steps:

  • Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the bell pepper into strips with the Quick Slice.Set the Quick Cooker to the SEAR setting and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, and garlic pressed with the Garlic Press. Cook uncovered for 3-5 minutes, stirring occasionally.* Press CANCEL.Add the chicken, corn, seasoning, salt, tomatoes, and black beans. Lock the lid and select the CUSTOM setting. Adjust the time to 10 minutes. Press START. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Meanwhile, spiralize the zucchini with the ribbon blade of the Veggie Spiralizer. Trim the noodles with the Kitchen Shears.Remove the chicken from the inner pot* and chop using the Salad Chopper. Select the SEAR setting and press START. Add the zucchini and broth and simmer for 10 minutes. Return the chicken to the pot and serve.

Nutrition Facts : U.S. nutrients per serving Calories 180, Total Fat 2.5 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 1,060 mg, Carbohydrate 16 g, Fiber 4 g, Sugars 3 g, Protein 23 g

CHEF PACHUCO'S CHICKEN TORTILLA SOUP



Chef Pachuco's Chicken Tortilla Soup image

The other day, I had a hard time trying to get out of my wife what she may like for dinner. I had gone to the store to get ingredients to make a boring yet delicious butternut squash soup, but decided that I didn't want to make it. As I sat in my car in the parking lot of our local grocery store, I had remembered weeks earlier about my wife saying something about a tortilla soup that she had tried a while ago. I myself have tried the soup, but having already left the house, I had no way of looking up another recipe. After a few more minutes of thinking, I went into the store, bought a bunch of ingredients, came home and started cooking. What follows is the result. I hope you enjoy it as we did, just two nights ago.

Provided by Chef Pachuco

Categories     Chicken

Time 1h

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 16

1 bunch cilantro
2 (8 ounce) cans tomato sauce
2 (48 ounce) cartons chicken broth
1/4 teaspoon ground cumin
3 tomatoes
1/4 teaspoon cayenne pepper
2 poblano peppers
1/4 teaspoon coriander
3 boneless skinless chicken breasts
1/4 teaspoon smoked paprika
2 garlic cloves
1/4 teaspoon salt
1 (10 ounce) package corn tortillas
1/4 teaspoon black pepper
1 red onion
1 teaspoon tomato paste

Steps:

  • Preheat oven to 200°.
  • Place tortillas on baking sheet. When oven is preheated, place tortillas in oven for 15-20 minutes, flipping once, to dry out (you do not want moist tortillas in this case).
  • When tortillas are dried out, cut into ¼ inch wide by 2 inch strips.
  • Boil chicken breasts in the chicken broth until they turn white in color and float.
  • Chop onion, tomatoes, and garlic. Set aside in bowl.
  • Chop cilantro. Set aside in another bowl.
  • Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color.
  • Place poblanos in a plastic bag (you can use one like those you get at the grocery store) for 10-15 minutes.
  • When peppers are ready, take out of bag, run under cold water, and with hands (you may wish to use gloves), remove skin, seeds, and veins.
  • Chop the poblanos, and add to bowl with onion, tomatoes, and garlic.
  • In a skillet, heat enough oil to cover generously, the bottom of the skillet. Fry tortilla strips in the oil until golden brown (fry a little bit at a time; it is both easier to control, and gives more even browning).
  • Drain tortilla strips on some paper toweling to remove excess grease.
  • In the same oil, sauté onion, tomatoes, garlic, and poblanos until onion turns translucent.
  • Chop or shred chicken (is a matter of preference), then add to skillet with vegetables. Simmer for 5-10 minutes stirring occasionally.
  • Add tomato sauce and tomato paste, as well as all spices to the chicken broth. Bring to a boil.
  • Add vegetables from skillet and about one handful of cilantro (set remaining cilantro aside to use as a garnish if you choose) to the broth.
  • Reduce heat to a simmer and cook until cilantro turns black in color. Crush up approximately ¾ of the tortilla strips in a Ziploc bag until they are like bread crumbs, then add to pot.
  • Simmer until tortilla strips dissolve, stirring occasionally. When tortilla strips are dissolved, you are finished and ready to plate.
  • Serving suggestions are to shred some Monterey Jack cheese, and chop up some avocado, more onion and cilantro. Place these items along with some of the remaining tortilla strips on top of a piping hot bowl of soup.

QUICK TORTILLA SOUP-PAMPERED CHEF



Quick Tortilla Soup-Pampered Chef image

Havn't tried yet. Posting here for safe keeping. This sounds great with the addition of lime juice!!

Provided by um-um-good

Categories     Stocks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1 jalapeno pepper, seeded & finely chopped
1 tablespoon taco seasoning mix
1 garlic clove, pressed
6 cups chicken broth
1/2 cup thick & chunky salsa
1/4 cup lime juice
2 cups cooked chicken, chopped
1/4 cup cilantro, chopped

Steps:

  • In large pot, cook onion, jalapeno, taco seasoning & garlic over med. heat 2-3 minutes or until crisp-tender.
  • Add chicken broth, salsa & lime juice. Cover & bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
  • Ladle into bowls & top with your choice of additional toppings which could include: broken tortilla chips, diced avocado, sour cream, diced tomato.

Nutrition Facts : Calories 98.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 26.2, Sodium 696.5, Carbohydrate 3.6, Fiber 0.5, Sugar 1.6, Protein 12.8

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

I got this recipe out of a Pampered Chef catalog. It is delicious, but a bit spicy. My husband doesn't like soup but loves this.

Provided by DianaC

Categories     Mexican

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 tortillas
1/2 cup chopped onion
3 boneless skinless chicken breast halves
1 clove garlic, pressed or 1 teaspoon already minced garlic
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies, undrained
4 teaspoons cilantro
1/2 cup shredded cheddar cheese or 1/2 cup colby-monterey jack cheese
4 slices fresh limes, thick (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Cut tortillas into 1/2 inch strips and bake 7-8 minutes or until crisp.
  • Cook chicken until lightly browned in pan large enough to make soup.
  • Add onion, garlic, cilantro, chili powder and cumin.
  • Cook and stir for 2 minutes.
  • Stir in broth, tomatoes and chilies.
  • Bring to a boil.
  • Reduce heat and simmer 10 minutes.
  • Pour soup into bowls and sprinkle with cheese and tortilla strips.
  • Garnish with lime slices.

Nutrition Facts : Calories 451.7, Fat 14, SaturatedFat 5.2, Cholesterol 71.5, Sodium 1323.4, Carbohydrate 45.9, Fiber 4.3, Sugar 7.1, Protein 34.4

Tips:

  • Use a variety of chicken. You can use leftover chicken, roasted chicken, or even canned chicken. If you're using canned chicken, be sure to rinse it well before adding it to the soup.
  • Don't be afraid to experiment with different vegetables. You can add any vegetables you like to this soup. Some popular choices include corn, bell peppers, onions, and carrots.
  • Use a good quality tortilla soup mix. This will help to give your soup a delicious flavor. You can find tortilla soup mix at most grocery stores.
  • Garnish your soup with your favorite toppings. Some popular choices include sour cream, avocado, cilantro, and cheese.

Conclusion:

Pampered Chef Chicken Tortilla Soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With its combination of chicken, vegetables, and spices, this soup is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy soup recipe, be sure to give Pampered Chef Chicken Tortilla Soup a try!

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