Best Aunt Shirleys Crock Pot Tortilla Soup Recipes

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HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP



Healthier Slow-Cooker Chicken Tortilla Soup image

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

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

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

AUNT SHIRLEYS CROCK POT TORTILLA SOUP



Aunt Shirleys Crock Pot Tortilla Soup image

This a recipe from my Aunt who lives in Texas and its awesome! :)

Provided by Kayla Brunner @KaylaBrunner89

Number Of Ingredients 10

10 - chicken bouillon cubes
10 cup(s) water
1/2 medium diced onion
15 1/2 ounce(s) rotell
15 1/2 ounce(s) black beans
3 cup(s) uncooked chopped chicken
- totilla chips
- shredded cheese
- sour cream
- guacamole

Steps:

  • Put in all ingredients (except for the tortilla chips, shredded cheese, sour cream.) In a crock pot and cook on low until onions are soft and chicken is cooked through.
  • crumble tortilla chips and other toppings on top; and enjoy!

MICHELE'S CROCK POT CHICKEN TORTILLA SOUP



Michele's Crock Pot Chicken Tortilla Soup image

I found this recipe on the label of the Green Enchilada sauce can...it is so tasty! I will make it again, but with a bit less heat. If Hatch brand isn't sold in your area, I am sure you can substitute others, I am just sad for you having to use inferior quality products! ;0)

Provided by momEgodess

Categories     Chicken

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
1 (15 ounce) can diced tomatoes
1 (14 ounce) can hatch green enchilada sauce
2 (4 ounce) cans hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 (15 ounce) can chicken broth
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons pepper
15 ounces corn, drained
2 tablespoons chopped cilantro
avocado, cubed
sour cream
shredded cheese, of your choice
tortillas or tortilla chips

Steps:

  • Combine all ingredients to the corn in the large crock pot.
  • Cook for 6 to 8 hours on low.
  • If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
  • The others items on list are for garnish after this bad boy is cooked.
  • Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.

SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

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

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

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

CROCK-POT SOUTHERN LIVING STYLE TORTILLA SOUP



Crock-Pot Southern Living Style Tortilla Soup image

I found this basic recipe in Southern Living years ago and have modified it slightly through the years. Here is the delicious result.

Provided by Cricketo

Categories     Tex Mex

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 16

2 boneless chicken breasts, may be frozen
1 (16 ounce) package frozen whole kernel corn
1 large onion, chopped
2 garlic cloves, minced
28 ounces chicken broth
1 (8 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes and green chilies, Rotel is good
1 (15 ounce) can black beans, drained
1 teaspoon salt
2 teaspoons cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper (optional)
1/8 teaspoon black pepper
1 bay leaf
tortilla chips
cheddar cheese, shredded

Steps:

  • Combine all ingredients in a slow cooker.
  • Cover and cook for 4- 6 hours on High or 8 hours on low.
  • Shred chicken before serving.
  • Serve topped with tortilla chips and cheese. May serve over tortillas chips if desired.

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