Easy Chicken Tortilla Soup Crock Pot Recipes

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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

SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 8

Number Of Ingredients 14

1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (11 oz) whole kernel corn, red and green peppers, drained
1 can (10 oz) Old El Paso™ red enchilada sauce
1 cup chopped onions
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
4 cups tortilla chips, coarsely crushed
1/2 cup sour cream

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
  • Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/3 Cups, Sodium 870 mg, Sugar 4 g, TransFat 0 g

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP



Skinny Slow-Cooker Chicken Tortilla Soup image

Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 15

1 onion, chopped
2 cloves garlic, minced
1 tablespoon oilve oil
3 cups low sodium chicken broth
1 (8 ounce) can tomato sauce
1 can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 can Old El Paso™ Green Chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken (or rotisserie chicken)
1 (1 ounce) packed Old El Paso™ taco seasoning mix
1 can steamed corn, drained and rinsed
2 cups canola oil
2 8" Old El Paso™ flour tortillas for burritos
1 tablespoon Old El Paso™ taco seasoning mix
Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese

Steps:

  • Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
  • Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
  • Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  • Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
  • Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
  • Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  • Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
  • Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  • When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
  • Enjoy!

Nutrition Facts : ServingSize 1 Serving

CROCKPOT CHICKEN TORTILLA SOUP RECIPE



Crockpot Chicken Tortilla Soup Recipe image

Dinner doesn't get much easier or more delicious than this Crockpot Chicken Tortilla Soup! This flavor-packed slow cooker dinner is a weeknight favorite in our home, and for good reason. Try this soup for dinner tonight!

Provided by Becky Hardin

Categories     Soup

Time 6h10m

Number Of Ingredients 17

1 pound of chicken breasts
1 tablespoon vegetable oil
32 ounces chicken broth
24 ounces chunky salsa
15.25 ounces black beans
15.25 ounces canned corn
½ cup chopped green bell pepper
½ cup chopped onion
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon paprika
8 ounces of Monterey Jack cheese (shredded)
7 ounces Tortilla Strips
Avocado
Sour Cream
Cilantro
Jalapenos

Steps:

  • Place the chicken in the bottom of the crockpot and add the vegetable oil, toss the chicken to coat it in the oil so it doesn't stick to the bottom of the crockpot.
  • Add the chicken broth, salsa, black beans, onion, bell pepper, cumin, and corn. Stir to combine.
  • Cook on low for 5-6 hours or on high for 3-4 hours.
  • Remove the chicken breast and using bear claws, or a fork, shred the chicken before adding it back to the soup.
  • Serve with shredded Monterey Jack cheese and tortilla strips.
  • Enjoy!

Nutrition Facts : Calories 440 kcal, Carbohydrate 42 g, Protein 27 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1411 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

EASY CHICKEN TORTILLA SOUP -- CROCK POT



Easy Chicken Tortilla Soup -- Crock Pot image

This is a really easy to put together chicken soup with a twist that uses ingredients that I almost always have available in freezer/pantry.

Provided by iewe7726

Categories     Tex Mex

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts, cut into bite size pieces
2 (15 ounce) cans black beans
2 (15 ounce) cans Rotel Tomatoes
1 cup salsa
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can tomato sauce
tortilla chips (optional)

Steps:

  • Combine all ingredients into crockpot and cook on low for 8-10 hours.
  • Right before serving, top with crushed tortilla chips.
  • Other toppings can include things like sour cream, shredded cheese, etc.

Nutrition Facts : Calories 354.9, Fat 9.8, SaturatedFat 2.8, Cholesterol 61.9, Sodium 1474.6, Carbohydrate 36.8, Fiber 10.9, Sugar 4.8, Protein 31.9

CROCK POT CHICKEN TORTILLA SOUP



Crock Pot Chicken Tortilla Soup image

I just love coming home from a long day at work to a cooked dinner! Right when you walk in the door you can smell the wonderful soup, so we dig in as soon as we can!

Provided by Amber C.

Categories     Chowders

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 lb boneless chicken, cooked and shredded
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can red enchilada sauce
1 medium onion, chopped, 1/2 c dry minced onion can be substituted
1 (4 ounce) can chopped green chilies, UNdrained
2 garlic cloves, minced
2 cups water
1 (14 1/2 ounce) can chicken broth, can use water as well and add boullion
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can beans, black, pinto, kidney, white, DRAINED AND RINSED
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon bay leaf, crushed
1 tablespoon dried cilantro
corn tortilla strips or chips
monterey jack cheese or monterey jack pepper cheese, shredded
sour cream & guacamole

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.

Nutrition Facts : Calories 221.8, Fat 9.7, SaturatedFat 2.7, Cholesterol 42.6, Sodium 775, Carbohydrate 20.6, Fiber 3.4, Sugar 5.2, Protein 15.2

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Cheesy Chicken Tortilla Soup in the Slow Cooker image

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

Provided by Nichole Elsner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 ½ pounds chicken tenders
salt to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste
1 tablespoon olive oil, or to taste
1 (32 ounce) container chicken broth
2 (15.5 ounce) jars queso dip
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) package frozen pepper and onion stir-fry blend
2 cups crushed tortilla chips
⅔ (15 ounce) can black beans, drained
2 medium jalapeno peppers - stemmed, seeded, and minced
¼ medium lime, juiced
1 pinch cayenne pepper, or to taste
¼ cup crushed tortilla chips, or to taste

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.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g

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From hauteandhealthyliving.com


SLOW-COOKER CHICKEN TORTILLA SOUP - THE SEASONED MOM
2020-08-29 SLOW COOKER INSTRUCTIONS: Combine chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning in slow cooker. Cook on low for 3-4 hours or on high for 1 ½ - 2 hours. Crumble a handful of tortilla chips and place in bottom of individual bowls.
From theseasonedmom.com


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