Slow Cooker Chicken Tortilla Soup From Rotel Food

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.

SLOW COOKER CHICKEN TORTILLA SOUP FROM RO*TEL

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
• Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

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.

EASY CHICKEN TORTILLA SOUP IN THE SLOW COOKER

Steps:

• Add Rotel, black beans, corn, chopped onion, spices, and chicken broth in slow cooker.
• Place the cleaned chicken onto the top of the ingredients. Make sure most of the chicken is submerged in the broth.
• Cook on low for 8 hours or on high for 6 hours.
• About 30 minutes before you eat, take out the chicken and shred. The chicken should just fall apart. Put the shredded chicken back in the pot, stir, and let it cook on low until you are ready to eat.
• Add Tortilla Chips and any other desired toppings and enjoy!

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!

SLOW COOKER CHICKEN TORTILLA SOUP

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 RECIPE

Steps:

• Place chicken breasts on the bottom of slow cooker.
• Pour salsa and chicken broth into the slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
• Add beans, corn, seasoning, and lime juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
• Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
• Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy! See this recipe in Healthy Meal Plan #5

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.