Crock Pot Tortilla Soup Food

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.

TORTILLA SOUP

Steps:

• Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

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 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!

CROCKPOT CHICKEN TORTILLA SOUP RECIPE

Steps:

• Place the chicken, tomatoes, beans, onions, corn, broth and seasonings in the crock pot. in the morning. Cook on low all day (6 to 8 hours). Once cooked, shred chicken and place back into the crockpot. Stir.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Shred the chicken and serve topped with the tortilla strips, shredded cheese, avocado and cilantro. Enjoy!

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 TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

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).

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP

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.
• Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
• Using a pizza cutter, cut each tortilla into 1/2 inch strips.
• Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
• Using a slotted spoon, remove the strips and allow to drain on a paper towel.
• When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
• Enjoy!

THE ORIGINAL TACO SOUP RECIPE FROM A YEAR OF SLOW COOKING

Steps:

• Brown meat (if used).
• Drain fat from meat and add to crockpot.
• Sprinkle seasoning packets on top of meat.
• Drain and rinse the beans and add.
• Add the entire contents of the corn and tomato cans.
• Stir.
• Cover and cook on low for 8-10 hours or on high for 4-5.

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.

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.

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

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.

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!