Recipe For Crock Pot Tortilla Soup Recipe For Chicken

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.

CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion green chilies and garlic in a 5 or 6 quart slow cooker.
• Pour in chicken broth and season with cumin, salt and pepper.
• Stir in corn and black beans.
• Cover and cook on low setting for 6 - 8 hours or on high for 3 - 4 hours.
• Garnish with crushed tortilla chips or tortilla strips, sour cream, shredded cheese and chopped cilantro (optional).

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP

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!

SLOW-COOKER CHICKEN TORTILLA SOUP

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.

CROCK POT -CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
• Pour in water and chicken broth.
• 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.
• Garnish with fresh tortilla strips or tortilla chips.

CROCK POT CHICKEN TORTILLA SOUP

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.

CROCK-POT CHICKEN TORTILLA SOUP RECIPE

Steps:

• Add all ingredients to a 5 quart or larger slow cooker and stir briefly to combine.
• Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
• Carefully lift cooked chicken breasts out of the slow cooker and place on a plate so you can shred the meat with two forks. Add the shredded chicken back into the soup and stir.
• Ladle hot soup into bowls and top with tortilla chips, sour cream, cheese or your favorite toppings. For a touch of brightness a little fresh chopped cilantro and a squeeze of lime juice really brings out the flavors of the soup.
• Top bowls of hot soup with the fried tortilla strips, a dollop of sour cream and plenty of shredded cheese.

THE EASIEST AND BEST CROCK POT CHICKEN TORTILLA SOUP

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.

CROCK POT CHICKEN TORTILLA SOUP

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.

MICHELE'S CROCK POT CHICKEN TORTILLA SOUP

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.