Dawns Yummy Chicken Tortilla Soup Slow Cooker Recipes

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DAWN'S YUMMY CHICKEN TORTILLA SOUP (SLOW COOKER)



Dawn's Yummy Chicken Tortilla Soup (Slow Cooker) image

My best friend, Dawn, is one of the best cooks I know. She keeps most of her recipes "secret" but now and then I beg her to give me one and she does. This is so good I just had to share with you (with her permission, of course!)

Provided by BamaKathy

Categories     Chicken

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts, cut into bite size pieces
1 medium onion, diced
1 medium bell pepper, diced
1 (1 lb) bag frozen white shoepeg corn
1 (28 ounce) can crushed tomatoes
2 cups salsa (I use mild)
2 (15 ounce) cans black beans, drained,and rinsed well
1 lb Velveeta cheese
1/2 teaspoon chili powder (optional)
salt and pepper

Steps:

  • Brown chicken lightly in butter.
  • Put chicken, onion, bell pepper, corn, salsa and crushed tomatoes into crockpot.
  • Add 1 cup water.
  • Cook on high for 3-4 hours.
  • Rinse black beans WELL (very important) until water runs clear, then add to slow cooker.
  • Add Velvetta, cut into chunks so it will melt more quickly.
  • Add salt and pepper to taste, and chili powder for as much heat as you want.
  • Cook one more hour on high in slow cooker.
  • Serve with tortilla strips or alone.

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

CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Chicken Tortilla Soup in the Slow Cooker image

Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.

Provided by roxyjez

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

Time 4h25m

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cut into cubes
1 large onion, chopped
2 (16 ounce) cans refried beans
2 (15 ounce) cans corn, drained
1 (14.5 ounce) can chicken broth, or more as needed
1 (1 ounce) package taco seasoning
1 cup picante sauce
⅛ teaspoon garlic powder
shredded Cheddar cheese, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
  • Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
  • Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 28.8 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 3.3 g, Sodium 958.2 mg, Sugar 4 g

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