Best Chicken Tortilla Crockpot Soup Recipes

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CROCKPOT CHICKEN TORTILLA SOUP



Crockpot Chicken Tortilla Soup image

Throw this together in the morning and be ready for a warm dinner tonight, I have used frozen chicken breasts in place of thawed, and they worked great! They did take an hour or so to thaw with the crockpot on high, so maybe allow for 30 min-an hour extra cooking time. Different crockpots cook totally differently, some people say that the extra water added made their soup very watery and tasteless, in my crockpot this is not the case. If you like try skipping the water when you put everything in the crockpot in the morning, and if your soup looks too thick before serving add a little water and let it cook in for 10-15 minutes. If you don't love spicy food, look for the MILD Ro-Tel.

Provided by Tandy Higgins

Categories     Low Cholesterol

Time 8h10m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts
2 (10 ounce) cans Rotel tomatoes & chilies
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can corn or 2 cups frozen corn
1 onion, chopped
2 (14 1/2 ounce) cans low sodium chicken broth
1 -2 cup water
1 tablespoon garlic powder (*)
1 tablespoon chili powder (*)
1 tablespoon cumin powder (*)
tortilla chips
sour cream
shredded cheddar cheese or Mexican blend cheese

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!

Nutrition Facts : Calories 296.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 25.2, Sodium 703, Carbohydrate 46.3, Fiber 10.9, Sugar 5.6, Protein 23.2

CHICKEN TORTILLA CROCKPOT SOUP RECIPE - (4.4/5)



Chicken Tortilla Crockpot Soup Recipe - (4.4/5) image

Provided by DeliciouslyDished

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
1/4 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.

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