Crockpot Chicken Tortilla Soup Skinnytaste Food

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.

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.

CROCKPOT CHICKEN TORTILLA SOUP

Steps:

• 1. Add all ingredients to the crockpot EXCEPT cheese and chips. Stir together so everything is well mixed.
• 2. Cook on high for 4 hours or low for 8 hours.
• 3. Before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks.
• 4. Place chicken back in crockpot and stir to mix well.
• 5. Serve hot topped with cheese and 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.

CROCKPOT CHICKEN TORTILLA SOUP

Steps:

• * instead of these spices, you could include a packet of Taco seasoning if you prefer.
• Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.
• Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.
• Cook on high 6-7 hours or low 8-9 hours.
• Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help).
• Return chicken to CrockPot, stir to combine.
• To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy!

CHICKEN TORTILLA SOUP V

Steps:

• In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
• Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.