Slow Cooker Pork Tortilla Chip Soup Recipes

PORK TORTILLA SOUP

Pork Tortilla Soup image

Add something spicy to your family's Mexican night! Serve this pork soup with tortilla chips at the bottom of the bowls.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h15m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound pork boneless sirloin or loin, cut into 1-inch cubes
1 envelope (1 1/4 ounces) taco seasoning mix
3 corn tortillas (5 or 6 inches in diameter), cut into 1-inch squares
1 can (14 1/2 ounces) diced tomatoes with jalapeños, undrained
2 cans (15 1/2 ounces each) great northern beans, drained
1 carton (32 ounces) chicken broth
4 corn tortillas (5 or 6 inches in diameter), cut in half, then cut into 1/2-inch strips

Steps:

Mix all ingredients except tortilla strips in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Stir gently before serving. Place some tortilla strips into bottom of each of 6 bowls. Ladle soup over tortilla strips.

Nutrition Facts : Calories 365, Carbohydrate 56 g, Cholesterol 40 mg, Fiber 11 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1180 mg

SLOW COOKER PORK TORTILLA (CHIP) SOUP

Slow Cooker Pork Tortilla (Chip) Soup image

Found this in Parents Magazine January 2005 issue. Haven't made it yet, but want to soon. Crushed tortilla chips give this soup its authentic flavor and hearty texture.

Provided by Some1sGrandma

Categories Pork

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 medium onion, diced
2 teaspoons chili powder
2 teaspoons cumin
3 garlic cloves, minced
1 3/4-2 lbs pork tenderloin, cut into 1/2 inch cubes (2)
1 (15 ounce) can diced tomatoes with jalapenos
1 (4 ounce) can diced green chilies
1 (32 ounce) package chicken broth
1/2 cup crushed tortilla chips
1 (8 3/4 ounce) can corn kernels, drained
chopped fresh cilantro

Steps:

In large skillet, heat oil over medium-high heat.
Add onion and cook until softened, about 6 minutes.
Stir in chili powder, cumin, and garlic; cook 1 minute more.
Transfer to slow cooker and add pork, tomatoes, chilies, broth, and tortilla chips.
Cover and cook 4 hours on high.
Stir in corn.
Ladle into serving bowls and garnish with cilantro.

Nutrition Facts : Calories 281.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 86.1, Sodium 1101.6, Carbohydrate 17.2, Fiber 2.1, Sugar 2, Protein 33.2

SLOW COOKER TORTILLA SOUP

Slow Cooker Tortilla Soup image

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

Ingredients

3 chicken thighs, skin removed
10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

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

SUPER EASY SLOW COOKER CHICKEN TORTILLA SOUP

Super Easy Slow Cooker Chicken Tortilla Soup image

Make and share this Super Easy Slow Cooker Chicken Tortilla Soup recipe from Food.com.

Provided by mrskissire

Categories Chicken

Time 12h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (4 piece) package boneless skinless chicken breasts
2 (15 ounce) cans black beans
2 (10 ounce) cans Ro-Tel tomatoes
1 (4 ounce) can tomato paste
1 cup salsa
1 (15 ounce) can corn (drained)

Steps:

Dump all ingredients into slow-cooker (chicken can be frozen and whole) (corn is optional). Cook for 6-8 hours Cut up now tender chicken, serve with tortilla chips.

Nutrition Facts : Calories 379.7, Fat 2.5, SaturatedFat 0.5, Sodium 1202.3, Carbohydrate 77.7, Fiber 18.7, Sugar 8.8, Protein 20.4

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER

Cheesy Chicken Tortilla Soup in the Slow Cooker image

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

Provided by Nichole Elsner

Time 5h30m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ pounds chicken tenders
salt to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste
1 tablespoon olive oil, or to taste
1 (32 ounce) container chicken broth
2 (15.5 ounce) jars queso dip
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) package frozen pepper and onion stir-fry blend
2 cups crushed tortilla chips
⅔ (15 ounce) can black beans, drained
2 medium jalapeno peppers - stemmed, seeded, and minced
¼ medium lime, juiced
1 pinch cayenne pepper, or to taste
¼ cup crushed tortilla chips, or to taste

Steps:

Rub chicken with salt, then follow with cumin, chili powder, and pepper.
Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g

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