Pinterest Crock Pot Chicken Tortilla Soup Recipes

CROCK POT CHICKEN TORTILLA SOUP

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).

SLOW-COOKER CHICKEN TORTILLA SOUP

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.