Best Crock Pot Chicken Tortilla Soup Recipe Recipe For Chili

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
• Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

CROCK-POT® CHICKEN CHILI

Steps:

• Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
• Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
• Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
• Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
• Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

TORTILLA CHICKEN CHILI

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
• Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Serve with desired toppings.

CHILI'S CHICKEN TORTILLA SOUP

Steps:

• 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
• 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
• 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
• 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
• 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.