Best Dawns Yummy Chicken Tortilla Soup Slow Cooker Recipes

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SLOW COOKER CHICKEN TORTILLA SOUP



Slow Cooker Chicken Tortilla Soup image

This easy slow cooker chicken tortilla soup is simple to make with basic ingredients and is a quick-prep dump-and-go slow cooker recipe you'll love!

Provided by Robyn Downs

Categories     Soup

Time 4h5m

Number Of Ingredients 18

1 ½ pounds boneless skinless chicken breasts (or thighs)
1 small yellow onion (diced)
1 15-ounce can black beans (drained and rinsed)
1 ½ cups cup fresh or frozen defrosted corn kernels
1 15-ounce can diced tomatoes
1 15-ounce can diced fire roasted tomatoes with green chilis (such as Rotel)
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon smoked paprika
½ teaspoon mild chili powder
1 teaspoon kosher salt
3 cups chicken stock
4 corn tortillas (cut into thin strips)
1 tablespoon avocado oil or other neutral flavored oil
1 pinch of salt
2 tablespoons fresh lime juice
Easy Guacamole
Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno

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.

Nutrition Facts : ServingSize 1 (of 6), Calories 355 kcal, Carbohydrate 39 g, Protein 35 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 784 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 5 g

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

YUMMY BAKED CHICKEN DRUMMIES



Yummy Baked Chicken Drummies image

Provided by Sunny Anderson

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 15

6 chicken drumsticks, bone-in, skin removed
1/4 cup fresh lemon juice
2 tablespoons brown sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon garam masala
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 large Vidalia onions, peeled, quartered and thinly slice
1/4 cup raisins
2 tablespoons rum
Preheat the oven to 350 degrees F.

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)



Dawn's Yummy Chicken Tortilla Soup (Slow Cooker) image

My best friend, Dawn, is one of the best cooks I know. She keeps most of her recipes "secret" but now and then I beg her to give me one and she does. This is so good I just had to share with you (with her permission, of course!)

Provided by BamaKathy

Categories     Chicken

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts, cut into bite size pieces
1 medium onion, diced
1 medium bell pepper, diced
1 (1 lb) bag frozen white shoepeg corn
1 (28 ounce) can crushed tomatoes
2 cups salsa (I use mild)
2 (15 ounce) cans black beans, drained,and rinsed well
1 lb Velveeta cheese
1/2 teaspoon chili powder (optional)
salt and pepper

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



Cheesy Chicken Tortilla Soup in the Slow Cooker image

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

Provided by Nichole Elsner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 ½ pounds chicken tenders
salt to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste
1 tablespoon olive oil, or to taste
1 (32 ounce) container chicken broth
2 (15.5 ounce) jars queso dip
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) package frozen pepper and onion stir-fry blend
2 cups crushed tortilla chips
⅔ (15 ounce) can black beans, drained
2 medium jalapeno peppers - stemmed, seeded, and minced
¼ medium lime, juiced
1 pinch cayenne pepper, or to taste
¼ cup crushed tortilla chips, or to taste

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.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g

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