SLOW-COOKER CHICKEN TORTILLA SOUP
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
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
SLOW COOKER CHICKEN TORTILLA SOUP
This easy Chicken Tortilla Soup comes together right in your slow cooker. Just sprinkle on some chili powder and cumin, add an onion, bell pepper, tomato paste, and a few other ingredients, and cook!
Categories autumn easy chicken Sunday lunch weeknight meals comfort food dinner main dish poultry soup
Time 5h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
- Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
- Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!
SLOW-COOKER CHICKEN TORTILLA SOUP
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
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 TORTILLA SOUP
This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.
Provided by Melissa d'Arabian : Food Network
Time 3h10m
Yield serves 4
Number Of Ingredients 14
Steps:
- Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
- Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams
Nutrition Facts : Calories 275 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 364 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams
CHICKEN TORTILLA SOUP IN THE SLOW COOKER
Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.
Provided by roxyjez
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 4h25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
- Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 28.8 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 3.3 g, Sodium 958.2 mg, Sugar 4 g
SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP
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
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
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