Crock Pot Chicken Tortilla Soup Ww Food

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.

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.

MICHELE'S CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Combine all ingredients to the corn in the large crock pot.
• Cook for 6 to 8 hours on low.
• If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
• The others items on list are for garnish after this bad boy is cooked.
• Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.

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.

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.

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.

HG'S KICKIN' CHICKEN TORTILLA SOUP - WW POINTS = 2

Steps:

• In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3 to 5 minutes.
• Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
• Add the corn and diced tomatoes and continue to cook for 5 minutes.
• Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
• Once ready to serve, top each serving with crushed chips and, if desired, the optional toppings.

THE EASIEST AND BEST CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Put all ingredients in a crock pot.
• Stir until combined.
• Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own, just give it a few shreds with the fork.
• Serve and Top with Sour Cream.

CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Put first 15 ingredients, in order given, in pot.
• Do not stir.
• cover and cook on low for 8-10 hours.
• add your zucchini and squash to pot after soup has cooked for 6-8 hours, (if you add the zucchini and squash too soon, they.
• become too mushy).
• when soup is done, squeeze 1/2 lemon or lime juice in soup and stir.
• before soup is done slice tortillas into small thin strips, (the thinner the strips,.
• the crispier they will be when you fry.
• them). heat vegetable oil in skillet, and.
• fry tortilla strips until crispy.
• fill bowls with soup, sprinkle each bowl with cilantro, cheese, avocado, (about 1 tablespoons each), and about 2-3 tablespoons of tortilla strips. (or however much you like).