Micheles Crock Pot Chicken Tortilla Soup 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

MICHELE'S CROCK POT CHICKEN TORTILLA SOUP



Michele's Crock Pot Chicken Tortilla Soup image

I found this recipe on the label of the Green Enchilada sauce can...it is so tasty! I will make it again, but with a bit less heat. If Hatch brand isn't sold in your area, I am sure you can substitute others, I am just sad for you having to use inferior quality products! ;0)

Provided by momEgodess

Categories     Chicken

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
1 (15 ounce) can diced tomatoes
1 (14 ounce) can hatch green enchilada sauce
2 (4 ounce) cans hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 (15 ounce) can chicken broth
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons pepper
15 ounces corn, drained
2 tablespoons chopped cilantro
avocado, cubed
sour cream
shredded cheese, of your choice
tortillas or tortilla chips

Steps:

  • Combine all ingredients to the corn in the large crock pot.
  • Cook for 6 to 8 hours on low.
  • If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
  • The others items on list are for garnish after this bad boy is cooked.
  • Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.

CROCK POT CHICKEN TORTILLA SOUP



Crock Pot Chicken Tortilla Soup image

hi, tortilla soup is my favorite soup, but i wasn't sure how to make it, so i asked my mom (she's a really good cook), to help me make-up a recipe for it. This is what we came up with, i really like it, and i hope you will too. ( I use a 5 quart rival smartpot, you could break recipe in half for smaller crock pot).

Provided by supernova

Categories     Chicken Breast

Time 8h30m

Yield 8-10 serving(s)

Number Of Ingredients 23

2 -4 carrots, sliced
2 potatoes, cubed
2 -4 stalks celery & leaves, sliced
4 boneless skinless chicken breast halves, cubed
1 large onion, diced
3 -4 garlic cloves, crushed and minced
2 (14 1/2 ounce) cans stewed tomatoes
1 (7 ounce) can mild green chilies, diced
1 teaspoon italian seasoning
2 -3 tablespoons chili powder
1 tablespoon seasoning salt
1 teaspoon ground black pepper
1/2-1 teaspoon salt (adjust to taste)
6 cups chicken broth
1 teaspoon instant chicken bouillon powder
3 zucchini, sliced (add to pot last 2 hours)
2 yellow squash, sliced (add to pot last 2 hours)
corn tortilla, cut into small thin strips
vegetable oil, for cooking tortilla strips
avocado
fresh cilantro
shredded monterey jack cheese
1/2 lemon

Steps:

  • Put first 15 ingredients, in order given, in pot.
  • Do not stir.
  • cover and cook on low for 8-10 hours.
  • add your zucchini and squash to pot after soup has cooked for 6-8 hours, (if you add the zucchini and squash too soon, they.
  • become too mushy).
  • when soup is done, squeeze 1/2 lemon or lime juice in soup and stir.
  • before soup is done slice tortillas into small thin strips, (the thinner the strips,.
  • the crispier they will be when you fry.
  • them). heat vegetable oil in skillet, and.
  • fry tortilla strips until crispy.
  • fill bowls with soup, sprinkle each bowl with cilantro, cheese, avocado, (about 1 tablespoons each), and about 2-3 tablespoons of tortilla strips. (or however much you like).

Nutrition Facts : Calories 214.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 34.2, Sodium 1394.9, Carbohydrate 28.2, Fiber 5.8, Sugar 10.6, Protein 21.9

CROCK POT CHICKEN TORTILLA SOUP



Crock Pot Chicken Tortilla Soup image

I love Max & Ermas version of this soup and searched through the net to find one close and this is what i came up with. It is pretty tasty.

Provided by clink93

Categories     Chowders

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb chicken (fresh, frozen, pre-packaged, canned, rotisserie, leftover whatever you have on hand.)
12 ounces corn (fresh, canned or frozen)
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can Fiesta nacho cheese soup or 1 (10 1/2 ounce) can cheddar cheese soup
1 (16 ounce) can chicken broth or 1 (16 ounce) can stock
1 (10 ounce) can Rotel tomatoes & chilies
1/2 tablespoon onion powder
2 minced garlic cloves
3 dashes cayenne pepper sauce (like Frank's Red Hot)
1 (1 1/4 ounce) package taco seasoning
salt and pepper
tortilla chips
cheddar cheese
sour cream, to top when serving

Steps:

  • Put all ingredients in the crockpot and stir to incorporate together.
  • Place on high 4-6 hours or low 6-8 hours.
  • Do not keep opening lid as this slows cooking time by 30 minutes every time.
  • If too thick add more broth or water to thin out.
  • If stovetop method is preferred just make sure the chicken is cooked thoroughly.

Nutrition Facts : Calories 376.7, Fat 20.7, SaturatedFat 5.8, Cholesterol 70.1, Sodium 1925.5, Carbohydrate 28.6, Fiber 2.9, Sugar 5.2, Protein 21.1

CROCK POT CHICKEN TORTILLA SOUP



Crock Pot Chicken Tortilla Soup image

This is a simple recipe that is more of a "Stewp" than a soup because it's nice and thick. I spice it up by using the ingredients marked "hot" or cool it down by using ingredients marked "mild". The choice is yours. Serve topped with dollop of sour cream and freshly baked corn muffins.

Provided by DebS 2

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups chicken breasts, diced
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, with lime juice
1 (11 ounce) can corn, with red and green peppers
1 (15 ounce) can black beans, with jalapenos and lime juice
1 (4 ounce) can green chilies, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1 lime
1/2 cup cilantro, chopped
1 cup tortilla chips, crushed
1/4 cup sour cream

Steps:

  • Combine all ingredients, except cilantro and lime, in a crock pot and cook on low 8 hours.
  • Just before serving add the juice of one lime and the chopped cilantro.
  • Top each serving with tortilla chips and a dollop of sour cream.

Nutrition Facts : Calories 195.7, Fat 4.7, SaturatedFat 1.6, Cholesterol 5, Sodium 289.1, Carbohydrate 32.5, Fiber 7.6, Sugar 6, Protein 9.7

THE EASIEST AND BEST CROCK POT CHICKEN TORTILLA SOUP



The Easiest and Best Crock Pot Chicken Tortilla Soup image

A friend of mine made this soup for a baby shower that I recently attended and everyone loved it! Fritos or tortilla strips and cheddar cheese are optional topping's as well as the sour cream. I like it the best with only sour cream which makes it HEALTHY which is always a major plus! You do not need to pre cook the chicken, just put it in raw OR frozen, which makes it super easy. For spicer soup, get the spicy RoTel tomatoes and/or Medium or Hot Tostitos Salsa but you will find that it has a lot of flavor and is quite spicy for not having to add any extra spices -- SO easy!! I like it the best with one jar of medium and one jar of mild tostitos salsa.

Provided by S.H.E.

Categories     Clear Soup

Time 6h5m

Yield 12 serving(s)

Number Of Ingredients 7

2 (10 ounce) cans Rotel tomatoes & chilies
1 (29 ounce) can tomato sauce
2 (15 1/2 ounce) jars salsa
1 (4 ounce) can green chilies
2 (15 ounce) cans black beans
4 chicken breasts
8 ounces sour cream

Steps:

  • Put all ingredients in a crock pot.
  • Stir until combined.
  • Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own, just give it a few shreds with the fork.
  • Serve and Top with Sour Cream.

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