HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP
Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 23.7 g, Cholesterol 42.9 mg, Fat 6.8 g, Fiber 3.9 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 438.2 mg, Sugar 3.7 g
SLOW COOKER CHICKEN TORTILLA SOUP
This is my comfort food. If you enjoy chicken tacos with your soup. Boil 2lbs of boneless chicken tenders shred and place in small sauce pan. Add 1/4 cup of soup broth and heat on medium heat until mixed together.
Provided by Smadden
Categories Chicken Breast
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a small pan sautee onions and garlic until tender. Pour content of pan oil and all into the slow cooker.
- In the slow cooker add chicken broth, corn, potatos, tomatos, celery & taco seasoning. Cook on low for 6 hours.
- With about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes). Shred boiled chicken and add to the slow cooker. Continue cooking soup for another hour.
- Garnish soup with cheese, avacado, clianto and crushed tortilla chips.
SLOW COOKER CHICKEN TORTILLA SOUP
A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!
Provided by CHEF GRPA
Categories Vegetable
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 218.4, Fat 5.2, SaturatedFat 1.3, Cholesterol 42.6, Sodium 906.3, Carbohydrate 25.3, Fiber 4, Sugar 5.3, Protein 19.2
SLOW-COOKER CHICKEN TORTILLA SOUP
Make and share this Slow-Cooker Chicken Tortilla Soup recipe from Food.com.
Provided by Walmart
Categories Chicken
Time 4h30m
Yield 8 soup bowls, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123.6, Fat 4.6, SaturatedFat 0.7, Cholesterol 28.6, Sodium 243.5, Carbohydrate 12.8, Fiber 1.5, Sugar 1.5, Protein 8.4
SLOW COOKER CHICKEN TORTILLA SOUP
This is an adaptation of my favorite chicken tortilla soup recipe. If you have the calories to spare, make some tortilla chips in the oven to eat with the soup and top with a bit of sour cream, cheese, avocado and anything else you like! It is very flavorful on it's own, though. Be sure to use high-quality enchilada sauce, as some brands can be greasy. I like to add other veggies in sometimes, such as carrots and squash.
Provided by Foxxyladyone
Categories Low Cholesterol
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in a large slow cooker. Stir to combine. Cook on high 4-6 hours or low 6-8 hours.
- Remove chicken from soup and shred. Return chicken to soup, stir, and serve.
- We like things spicy and flavorful, so I also add in a dash or two of cayenne.
- Number of Servings: 8.
Nutrition Facts : Calories 169, Fat 2.5, SaturatedFat 0.3, Cholesterol 34.2, Sodium 1192.9, Carbohydrate 22, Fiber 3.6, Sugar 5.1, Protein 17.1
SLOW-COOKER CHICKEN TORTILLA SOUP
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.
Provided by Elena
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g
SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE
Let this chicken tortilla soup recipe cook itself! Enjoy your time away from the stove as our Slow-Cooker Chicken Tortilla Soup Recipe gets ready.
Provided by My Food and Family
Categories Soup Recipes
Time 4h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
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 Slow Cooker. Stir.
- Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
SLOW COOKER CHICKEN TORTILLA SOUP
Make and share this Slow Cooker Chicken Tortilla Soup recipe from Food.com.
Provided by happynana
Categories Chicken
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook, debone and shred chicken.
- Add minced garlic to butter in slow cooker. Saute.
- Combine all ingredients except cheese, sour cream and chips.
- Cover. Cook on low for 8 hours.
- Divide cubed cheese among 6 individual bowls.
- Ladle soup over cheese.
- Sprinkle with chips.
- Top each bowl with a dollop of sour cream.
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HEALTHY SLOW COOKER CHICKEN TORTILLA SOUP - WHAT MOLLY …
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4.4/5 (19)Total Time 5 hrs 20 minsCategory DinnerCalories 404 per serving
- To make the soup, start by adding all of the soup ingredients to the crock pot, aside from the chicken. Stir well. Next, add the uncooked chicken and completely submerge them in the soup mixture so they're covered.
- Cover and cook the soup and chicken in the crock pot on medium for 5-6 hours or until the chicken shreds and falls apart. Once it's cooked, remove the chicken from the soup and use two forks to pull it apart. It should shred easily. Place the shredded chicken back in the soup, stir well and keep warm until ready to serve.
- Meanwhile, make the crispy tortilla strips. Thinly slice corn tortillas into skinny strips and place a paper towel on a plate and set both aside. Cover a medium saucepan with your desired cooking oil so the oil is just covering the bottom of the pan. Heat on medium-high.
- Once it’s hot, add the prepared tortilla strips to the pan. The tortillas should be sizzling. Allow to cook for 45 seconds then carefully flip over and cook for another 45 seconds, or until golden brown. Be careful not to burn. Once they’re cooked, place them on the prepared paper towel.
SLOW COOKER CHICKEN TORTILLA SOUP - HEALTHY SEASONAL …
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Reviews 7Calories 295 per servingCategory Soup
- Whisk broth, garlic, cumin, chili powder, salt, chipotle chili powder and cinnamon in the insert of a large slow cooker. Add onion, carrots and celery hearts and stir to combine. Submerge chicken breast into the broth and vegetable mixture. Crush tomatoes by hand over the soup and add tomato liquid. Cover and cook on low for 8 hours.
- Lay tortillas on work surface. Brush with oil and cut into strips. Spread on baking sheet. Transfer to oven and bake until the strips are golden and crispy, 10 to 12 minutes. Remove from the oven and let cool. Store at room temperature until ready to serve.
- When timer goes off, remove the chicken breast from the soup to a cutting board. Shred with two forks. Return the cooked chicken to the soup, and stir in corn, cilantro and lime juice. Ladle soup into bowls and top with cheese and tortilla chips. Pass hot sauce and lime wedges.
SLOW-COOKER CHICKEN TORTILLA SOUP - DELISH
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5/5 (61)Calories 420 per serving
- In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
- Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
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Ratings 5Category Main Course, SoupCuisine American, MexicanTotal Time 4 hrs 15 mins
- In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
- Add the onion, red pepper and garlic, stirring until soft, about 3 minutes. Add to the slow cooker (if you didn't cook it directly in the slow cooker).
- Next, add the broth, fire-roasted tomatoes, tomato sauce, black beans, corn, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
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