Crock Pot Chicken Tortilla Soup Ww Recipes

CROCK-POT HEALTHY CHICKEN TORTILLA SOUP RECIPE

Steps:

• In a 6 quart or larger slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, chili powder, garlic and salt.
• Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.
• Meanwhile, preheat the oven to 350°F.
• Arrange the tortilla stips in a single layer on a baking sheet.
• Bake for 8 to 10 minutes, or until crisp.
• Transfer the baking sheet to a cooling rack.
• Let the strips stand for about 15 minutes, or until cool.
• Transfer to an airtight container and set aside.
• When the soup is ready, transfer 1 cup to a food processor or blender.
• Stir in the tortilla pieced (not the strips you baked but the 1 tortilla that was just torn into pieces).
• Let the mixture stand for 1 minute so the tortilla pieces soften.
• Process until smooth.
• Stir the mixture into the soup.
• Stir in the cilantro.
• Ladle the soup into bowls.
• Sprinkle with the avocado, bell pepper and reserved baked tortilla strips.

CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
• Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
• Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
• Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
• VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.

CROCK POT CHICKEN TORTILLA SOUP - WW

Steps:

• Place all ingredients in a crock pot.
• Cook on high 6 hours.
• Serve with shredded cheese, sour cream, and tortilla chips if desired (note that these will increase the number of points per serving).
• I omit the cayenne as we don't like it too spicy.
• Also I use leftover chicken, cubed, and homemade broth.
• Leftovers of this soup freeze very well.

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER

Steps:

• Rub chicken with salt, then follow with cumin, chili powder, and pepper.
• Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
• Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
• Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

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.