Best Crock Pot Chicken Tortilla Soup Ww Recipes

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• In the slow cooker place chicken breasts (or beans), tomatoes, enchilada sauce, onion, green chilies and garlic. Pour in the water and broth, and add the cumin, chili powder, salt, pepper, and bay leaf.
• Cover, and cook on low setting for 6 to 8 hours or on high setting for 4 hours.
• Remove chicken from slow cooker and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. (this step is only needed if making with chicken)
• Stir in corn and cilantro; cover and cook for 20 minutes.
• To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.

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.

CROCK POT CHICKEN TORTILLA SOUP - WW

Steps:

• Place all ingredients in a crock pot.
• Cook on high 6 hours.
• Serve with shredded cheese, sour cream, and tortilla chips if desired (note that these will increase the number of points per serving).
• I omit the cayenne as we don't like it too spicy.
• Also I use leftover chicken, cubed, and homemade broth.
• Leftovers of this soup freeze very well.

CROCK-POT HEALTHY CHICKEN TORTILLA SOUP RECIPE

Steps:

• In a 6 quart or larger slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, chili powder, garlic and salt.
• Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.
• Meanwhile, preheat the oven to 350°F.
• Arrange the tortilla stips in a single layer on a baking sheet.
• Bake for 8 to 10 minutes, or until crisp.
• Transfer the baking sheet to a cooling rack.
• Let the strips stand for about 15 minutes, or until cool.
• Transfer to an airtight container and set aside.
• When the soup is ready, transfer 1 cup to a food processor or blender.
• Stir in the tortilla pieced (not the strips you baked but the 1 tortilla that was just torn into pieces).
• Let the mixture stand for 1 minute so the tortilla pieces soften.
• Process until smooth.
• Stir the mixture into the soup.
• Stir in the cilantro.
• Ladle the soup into bowls.
• Sprinkle with the avocado, bell pepper and reserved baked tortilla strips.