Slow Cooker Creamy Tortilla Soup Recipes
SLOW COOKER CREAMY TORTILLA SOUP
Slow Cooker Creamy Tortilla Soup is really easy to make in the crock pot, and deliciously creamy and comforting while being vegan and healthy. It's perfect for a Meatless Monday or for eating while watching the game!
Provided by Debi
Categories Main Course Soup
Time 4h25m
Number Of Ingredients 12
Steps:
- Optional: Heat a skillet over medium heat. Add 1 teaspoon oil and chopped red onion. Cook for 5-10 minutes to soften.Remove and place in the slow cooker. You may skip the onion cooking and throw the raw onion into the slow cooker if preferred.
- Place all ingredients except milk and wheat bread in the bowl of a 5 to 6-quart slow cooker, and stir until combined. Cover, and cook on low for 4 hours.
- Remove 3 cups of the soup and place in the bowl of a blender. Add the wheat bread to the soup in the blender, and blend until pureed and smooth. Return pureed soup to the crock pot, and add the milk, cover, and allow to heat through, about 10-15 minutes.
- While the soup finishes cooking, toss the tortilla strips into an ungreased (dry) cast iron or other skillet, and toast until golden and browned.
- Serve the Slow Cooker Creamy Tortilla, hot, garnished with toasted tortilla strips, avocado, cilantro, red onion, sour cream, or shredded cheese.
Nutrition Facts : Calories 145 kcal, Carbohydrate 26 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 736 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
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
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