Slow Cooker Mexican Fire Roasted Tomato Chicken Soup Recipes

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
• Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
• Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
• Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
• Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
• Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
• Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
• Ladle into bowls and serve with Toppings of choice!

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
• To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
• Cover and let it cook on high 3 hours.
• To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
• At the end of cooking using two forks shred the chicken breast.
• While serving, top it with fresh cilantro, Sour cream, Avocados.
• Set the Instant Pot to Saute mode. Once hot add oil.
• Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
• Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
• Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
• Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
• Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
• Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
• To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
• Add back the shredded chicken to the pot. Stir well.
• While serving garnish with fresh coriander leaves.

SLOW-COOKER MEXICAN FIRE ROASTED TOMATO-CHICKEN SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
• Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
• In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

FIRE ROASTED TOMATO SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

CHICKEN WITH FIRE-ROASTED TOMATOES

Steps:

• Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

FIRE-ROASTED TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

FIRE-ROASTED TOMATO SAUCE (SLOW COOKER)

Steps:

• Heat oil in a 12-inch skillet over med-high heat until shimmering.
• Add onions, garlic, tomato paste, oregano, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in diced tomatoes and cook until dry and lightly browned, 8-10 minutes.
• Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
• Stir crushed tomatoes, tomato sauce, and liquid smoke into slow cooker.
• Cover and cook until sauce is deeply flavored, 9-11 hours on LOW or 5-7 hours on HIGH.
• Before serving, stir in parsley and season with salt and pepper to taste.
• Serve over hot cooked pasta.

MEXICAN ROAST CHICKEN & TOMATO SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, cut-side up, in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil. Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start to caramelise.
• When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.
• Heat the remaining oil in a medium saucepan and fry the garlic, chillies and coriander seeds for a few mins until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it. Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency. Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp. Drain on kitchen paper.
• To serve, gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix, avocados and lime juice. Serve with the tortilla chips and soured cream, if you like.

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
• Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
• Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
• Cover and cook on high for 2 hours.
• Using an immersion blender or a standing blender, puree the soup until creamy.
• Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
• Ladle the warm soup into bowls and garnish with more basil.
• Enjoy!

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
• Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
• Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.