Best Crazy Good Crock Pot Chicke Tortilla Soup Recipes

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• To a 6-quart slow cooker, add the chicken onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic power, smoked paprika, chili powder, salt, and stock, stirring to combine.
• Cover and cook on high for 4-5 hours on high or 6-7 hours on low, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
• While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400F. Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine. Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through. Transfer to a paper towel lined plate and allow to cool.
• When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.
• Add back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.

CRAZY GOOD CROCK POT CHICKE TORTILLA SOUP

Steps:

• Empty the the taco seasoning packets into a plastic bag, and place the chicken in the bag and shake to coat the chicken with the taco seasoning.
• On a contact grill, grill the chicken until fully cooked, about 7 minutes.
• While the chicken is grilling, saute the onion and garlic in a pan with the olive oil, until softened.
• Sliced the chicken into 1/2 inch slices and place it into the crock pot along with the onions and garlic.
• Place the following ingredients in the crock pot in this order: chicken broth, tomatoes, corn, and lime juice.
• Add cumin, salt, and chili powder to taste. Experiment with what your preferences are, being sure to remember that the flavor will deepen and intensify as the soup cooks. In other words, the final result will be stronger, so go light on the seasonings if you don't like it spicy.
• Cook on high for about 6-8 hours, or low for 10-12 hours.
• To assemble the final product, in a shallow bowl, place tortilla strips on the bottom, and then spoon the soup over top. Finish with your choice of garnish, all are recommended for the best taste.

EASY CHICKEN TORTILLA SOUP -- CROCK POT

Steps:

• Combine all ingredients into crockpot and cook on low for 8-10 hours.
• Right before serving, top with crushed tortilla chips.
• Other toppings can include things like sour cream, shredded cheese, etc.

CROCK POT -CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
• Pour in water and chicken broth.
• 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.
• Garnish with fresh tortilla strips or tortilla chips.

CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
• Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
• Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
• Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
• VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.

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.