Crock Pot Chicken Tortilla Soup Food

EASY CHICKEN TORTILLA SOUP -- CROCK POT

Steps:

• Combine all ingredients into crockpot and cook on low for 8-10 hours.
• Right before serving, top with crushed tortilla chips.
• Other toppings can include things like sour cream, shredded cheese, etc.

CHICKEN TORTILLA SOUP IN THE SLOW COOKER

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.

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.

SLOW COOKER TORTILLA SOUP

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

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 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.

CROCK POT TORTILLA SOUP

Steps:

• Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
• Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.
• Shred chicken and add back to the pot. Serve with tortilla strips.

SLOW COOKER CHICKEN TORTILLA SOUP

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!

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).

HEALTHY CHICKEN TORTILLA SOUP CROCK POT RECIPE

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.
• Using a pizza cutter, cut each tortilla into 1/2 inch strips.
• Cook the strips in batches, about 2-4 minutes or until browned.
• Using a slotted spoon, remove the strips and allow to drain on a paper towel.
• While strips are still hot and before they've dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely.
• When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapenos, and tortilla strips. Or any of your favorite toppings!
• Enjoy!

SLOW COOKER CHICKEN TORTILLA SOUP RECIPE

Steps:

• Place chicken breasts on the bottom of slow cooker.
• Pour salsa and chicken broth into the slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
• Add beans, corn, seasoning, and lime juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
• Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
• Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy! See this recipe in Healthy Meal Plan #5

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.

EASY SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Place all the items into the slow cooker and cook for 6-8 hours on low
• If making the meal ahead of time, label freezer bag and then place all ingredients into the freezer bag and toss in the freezer until ready for use
• At least 30 minutes before serving remove the chicken and shred it with two forks
• Place the chicken back in the slow cooker
• Top with Sour cream, shredded cheese, and tortilla chips if desired
• Enjoy!

CROCK POT CHICKEN TORTILLA SOUP - WW

Steps:

• Place all ingredients in a crock pot.
• Cook on high 6 hours.
• Serve with shredded cheese, sour cream, and tortilla chips if desired (note that these will increase the number of points per serving).
• I omit the cayenne as we don't like it too spicy.
• Also I use leftover chicken, cubed, and homemade broth.
• Leftovers of this soup freeze very well.

CHICKEN TORTILLA SOUP IN THE CROCK POT

Steps:

• Combine everything except chips and cheese in crockpot. Cook on low for 8 hours.
• Before serving, remove chicken and cut into bite size pieces. Put chips in bowls, top with soup and sprinkle with cheese. (But it is also good straight.).
• Make a double batch. You'll want it.

CROCK POT CHICKEN TORTILLA CASSEROLE

Steps:

• Mix together your chicken, drained tomatoes, drained beans, salsa and one cup of Mexican Blend Shredded Cheese
• Spread evenly in your casserole crock or 6-quart crock pot and cover with remaining cheese
• Cover and cook on low for 2 hours or 1 hour for high, turning your insert halfway through cooking if your slow cooker doesn't cook evenly
• Serve with slotted spoon and preferred garnishes

CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Place all ingredients in Crock Pot and cook on high for 6 hours. Remove chicken and shred. Place shredded chicken back into soup. Serve with fresh cilantro, sour cream, jalapeño and tortilla chips!

EASY MEXICAN CHICKEN TORTILLA SOUP CROCK-POT 5-INGREDIENT RECIPE

Steps:

• Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
• Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
• Laddle the soup into bowls and top with optional toppings.

CREAMY CROCKPOT CHICKEN TORTILLA SOUP

Steps:

• To a crock pot add, chicken breast, diced onions, garlic, zucchini, squash, smoked paprika, chipotle chili powder and diced fire roasted tomatoes. Season with salt & pepper and add chicken broth. Stir to mix everything together.
• Cover and cook on HIGH for 3 hours.
• Remove chicken from the crock pot and shred using two forks or chop with a knife.
• Remove one cup of the broth and place in a blender with coconut milk. Blend until milk and broth no longer separate, about 30 seconds to 1 minute.
• Add the chicken back into the crock pot along with corn, lime juice, cilantro and coconut milk mixture.
• Cook an additional 15 minutes on HIGH in the crock pot.
• Serve.
• Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco) or tortilla chips

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.