All Chicken Recipes

My sister gave me this recipe for chicken tortilla soup with shredded after she served it at a special party at their house.

Ingredients of chicken tortilla soup recipe:

8 tablespoons Canola oil

5 10″ to 12″ corn tortillas

1 onion

6 garlic cloves

1 small bunch of cilantro

2 - 14.5 oz. cans of diced tomatoes

8 cups chicken stock

14 ounces of canned or frozen corn

3/4 - 1 1/2 Tablespoons ground cumin

1/2 - 1 Tablespoon chili powder

4 bay leaves

4 boneless, skinless chicken breast halves or try thighs

1/2 teaspoon cayenne pepper

Juice from 1 lime

Preparation of chicken tortilla soup recipe:

1. Dice the onion and mince the garlic.
2. Wash and towel try the cilantro, remove stems and chop.
3. Open your cans of tomatoes and have them at the ready. You don’t have to measure out all the spices unless you like the way they have it all ready on the cooking shows.
4. Rinse the chicken under cold water and dry.

Methods of chicken tortilla soup recipe:

1. Make this all in one large soup pot or fry the tortilla strips in one and make the soup in another. I like to clean as few pots as possible especially when I’m working one handed. Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several at time.
2. Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.
3. Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes.
4. Add garlic and sauté for another minute or two. Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.
5. Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil.
6. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout.
7. Remove the chicken breasts and put aside to cool. Turn off the soup at this point. Once the chicken breasts are cool, shred them with your hands and return to the pot.
8. Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips.

My sister usually serves this chicken tortilla soup with the fried tortillas, freshly diced avocado, grated cheddar cheese, and sour cream. The sour cream really helped mellow out some of the spices and gave the soup a wonderful creamy appearance. This soup is a meal.

Make these mouthwatering enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter

1/2 cup green onions, chopped

1/2 teaspoon garlic powder

1 (4 oz.) can diced green chilies

1 (10.75 oz.) can condensed cream of mushroom soup

1/2 cup sour cream

1-1/2 cups cooked chicken breast, cut into cubes

1 cup shredded Cheddar cheese, divided

6 (12-inch) flour tortillas

1/4 cup milk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté the green onion in the butter over medium heat for 3 to 4 minutes (until tender). Add in the garlic powder. Stir in the green chilies, mushroom soup and the sour cream; mix well.

Reserve 3/4 of this sauce and set aside.

To the remaining sauce in the pan, add the chicken and 1/2 cup of the cheese; stir thoroughly.

Fill each flour tortilla with the chicken mixture and roll up. Place them seam side down in the prepared baking dish.

In a small bowl, combine the reserved 3/4 sauce and the milk. Spoon sauce over rolled up tortillas and top with remaining cheese. Bake for 30 to 35 minutes, or until cheese is bubbly.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas have a real zippy flavor.

1 (10.75 oz.) can condensed cream of chicken soup

1/2 cup sour cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

1 (4 oz.) can chopped green chili peppers, drained

8 (8-inch) flour tortillas

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine the soup and the sour cream; mix well and set aside.

In a medium saucepan, melt the margarine over medium heat and add in the onion and chili powder; sauté until onions are tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook until heated through; stirring constantly.

Spread 1/2 cup of the soup mixture into a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them, seam side down, into the baking dish.

Spoon the remaining soup mixture over tortillas and sprinkle the cheese on top. Bake for 25 minutes, or until cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Cottage Cheese Chicken Enchiladas

Here’s a healthier recipe for chicken enchiladas that tastes just as good as the regular version.

1 tablespoon vegetable oil

2 skinless, boneless chicken breasts, boiled and shredded

1/2 cup onion, chopped

1 (7 oz.) can chopped green chili peppers

1 (1 oz.) pkg. taco seasoning mix

1/2 cup sour cream

2 cups cottage cheese

1 teaspoon salt

Pinch ground black pepper

12 (6-inch) corn tortillas

2 cups shredded Monterey Jack cheese

1 (10 oz.) can red enchilada sauce

Directions

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish.

Heat up the oil in a skillet pan over medium high heat. Add the chicken, onion and green chili peppers; sauté until browned. Add in the taco seasoning and prepare meat mixture according to package directions.

In a medium bowl, combine the sour cream, cottage cheese, salt and pepper; stir until well blended.

In a small frying pan, heat tortillas just until soft. Inside of each tortilla, add a spoonful of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll up tortillas and place them, seam side down, into the prepared baking dish.

Top with remaining meat and cottage cheese mixture. Pour enchilada sauce over tortillas and sprinkle with Monterey Jack cheese.

Bake for 30 minutes, or until cheese on top is bubbly.