Crockpot Chicken Tortilla Soup Food

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.

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.

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!

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.

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
• Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

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:

• 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.

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER

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.

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.

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.