Best Dawns Yummy Chicken Tortilla Soup Slow Cooker 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.

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.

YUMMY BAKED CHICKEN DRUMMIES

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

DAWN'S YUMMY CHICKEN TORTILLA SOUP (SLOW COOKER)

Steps:

• Brown chicken lightly in butter.
• Put chicken, onion, bell pepper, corn, salsa and crushed tomatoes into crockpot.
• Add 1 cup water.
• Cook on high for 3-4 hours.
• Rinse black beans WELL (very important) until water runs clear, then add to slow cooker.
• Add Velvetta, cut into chunks so it will melt more quickly.
• Add salt and pepper to taste, and chili powder for as much heat as you want.
• Cook one more hour on high in slow cooker.
• Serve with tortilla strips or alone.

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER

Steps:

• Rub chicken with salt, then follow with cumin, chili powder, and pepper.
• Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
• Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
• Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.