Easy Crock Pot Chicken Tortilla Soup Your Entire Family Will Love Recipes

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EASY CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Easy Chicken Tortilla Soup in the Slow Cooker image

The Best Chicken Tortilla Soup Recipe made in the slow cooker with fresh chicken, tomatoes, chiles, black beans, corn, onions, low sodium chicken broth and spices!

Provided by Maggie Roush

Categories     Soup

Time 6h10m

Number Of Ingredients 14

1 Skinless Boneless Chicken Breasts, (add more chicken for leftovers if desired)
28-32 oz Chicken Broth, (I use Low Sodium Swanson Chicken Broth)
2 cans Rotel Original
2 cans Black Beans , (drained)
1 can Fresh Kernel Corn, (drained)
1 Small Onion, diced
1 tbsp Chili Powder
1 tbsp Cumin
1 tbsp Garlic Powder
Tortilla Chip Strips or Tortilla Chips
Mexican Blend Cheese
Sour Cream
Cilantro
Green Onions, chopped

Steps:

  • Add Rotel, black beans, corn, chopped onion, spices, and chicken broth in slow cooker.
  • Place the cleaned chicken onto the top of the ingredients. Make sure most of the chicken is submerged in the broth.
  • Cook on low for 8 hours or on high for 6 hours.
  • About 30 minutes before you eat, take out the chicken and shred. The chicken should just fall apart. Put the shredded chicken back in the pot, stir, and let it cook on low until you are ready to eat.
  • Add Tortilla Chips and any other desired toppings and enjoy!

Nutrition Facts : ServingSize 8 OUNCES

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

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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