Crock Pot Southern Living Style Tortilla Soup Recipes

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CROCK-POT SOUTHERN LIVING STYLE TORTILLA SOUP



Crock-Pot Southern Living Style Tortilla Soup image

I found this basic recipe in Southern Living years ago and have modified it slightly through the years. Here is the delicious result.

Provided by Cricketo

Categories     Tex Mex

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 16

2 boneless chicken breasts, may be frozen
1 (16 ounce) package frozen whole kernel corn
1 large onion, chopped
2 garlic cloves, minced
28 ounces chicken broth
1 (8 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes and green chilies, Rotel is good
1 (15 ounce) can black beans, drained
1 teaspoon salt
2 teaspoons cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper (optional)
1/8 teaspoon black pepper
1 bay leaf
tortilla chips
cheddar cheese, shredded

Steps:

  • Combine all ingredients in a slow cooker.
  • Cover and cook for 4- 6 hours on High or 8 hours on low.
  • Shred chicken before serving.
  • Serve topped with tortilla chips and cheese. May serve over tortillas chips if desired.

SLOW COOKER TORTILLA SOUP



Slow Cooker Tortilla Soup image

This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.

Provided by Melissa d'Arabian : Food Network

Time 3h10m

Yield serves 4

Number Of Ingredients 14

3 chicken thighs, skin removed
10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

Steps:

  • Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
  • Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams

Nutrition Facts : Calories 275 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 364 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams

CROCK POT CHICKEN TORTILLA SOUP - WW



Crock Pot Chicken Tortilla Soup - Ww image

I found this on a Weight Watchers forum, which says it was from a Southern Living Magazine. 1 point per cup.

Provided by RSL5709

Categories     Chicken Breast

Time 6h10m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 14

8 ounces chicken breasts, cubed
2 cups frozen corn
1 large onion, chopped
2 garlic cloves, minced
4 cups chicken broth
10 3/4 ounces tomato puree
10 ounces Rotel tomatoes & chilies
1 teaspoon salt
2 teaspoons cumin
1 teaspoon chili powder
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1 bay leaf
1/2 teaspoon oregano

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.

SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Provided by Elena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 17

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

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.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g

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