Dawns Yummy Chicken Tortilla Soup Slow Cooker Food

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!

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.

DAWN'S YUMMY CHICKEN TORTILLA SOUP (SLOW COOKER)

Steps:

• Brown chicken lightly in butter.
• Put chicken, onion, bell pepper, corn, salsa and crushed tomatoes into crockpot.
• Add 1 cup water.
• Cook on high for 3-4 hours.
• Rinse black beans WELL (very important) until water runs clear, then add to slow cooker.
• Add Velvetta, cut into chunks so it will melt more quickly.
• Add salt and pepper to taste, and chili powder for as much heat as you want.
• Cook one more hour on high in slow cooker.
• Serve with tortilla strips or alone.

PILLSBURY SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
• Cover and cook on low heat setting for 6 to 8 hours.
• Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
• Serve with the garnishes, or add your own twist to this with your favorite items.
• ***Note***.
• So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• 1. 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.
• 2. Preheat oven to 400*F.
• 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
• 4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
• My Note: This is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, cook them down, throw them in the blender, etc to make meals like this. This saves all that hassle for a genuine taste. My entire family says it's as good as the tortilla soups served here in local restaurants. That's the highest compliment a recipe can be given! Don't bother cooking the chicken ahead of time. Throw it in with the rest in the beginning and shred it 2-3 hours later. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. BTW, I bought bagged tortilla chips and worked fine.
• I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also used bagged tortilla chips instead of making my own.
• This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seeds) and boil them with a cup or so of water, garlic and onion. After a half hour, whir it all together in your blender with a small can of tomato puree. Add some cumin if you like. Salt to taste. I live in Mexico, and believe me, there is NO such thing as canned enchilada sauce here. Also - the shredded or sliced chicken is usually added as a garnish here, not cooked in the soup.

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
• Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
• Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
• This recipe was shared by Kraft.

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.