Best Kid Friendly Chicken Tortilla Soup For The Slow Cooker Or Not Recipes

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

Ingredients

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

KID-FRIENDLY CHICKEN TORTILLA SOUP (FOR THE SLOW COOKER, OR NOT)

Kid-Friendly Chicken Tortilla Soup (For the Slow Cooker, or Not) image

This is a modified slow-cooker recipe and could easily be made that way, as well. I'm calling it "kid-friendly" because all three of my kids (10, 10, and 8) gobbled it up and thought it was amazing. They even liked it the second time I made it, which any mom knows is the real test. It has a ton of flavor without being overly spicy, and they love adding shredded cheese, sour cream, avocado, and crushed tortilla chips to their own bowls.

Provided by julicle

Categories Chicken Breast

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
6 cups chicken broth
1 (15 ounce) can diced fire-roasted tomatoes, with seasoning
1 (4 ounce) can diced green chilies, fire-roasted
1 (15 ounce) can black beans, rinsed
1 cup frozen sweet corn
2 garlic cloves, crushed
1/4 teaspoon chili powder (I didn't have any on hand, so I made Chili Powder)
1 teaspoon salt (or more, if using low sodium chicken broth)
1/4 teaspoon ground pepper
2 chicken breasts
shredded Mexican blend cheese
sour cream
avocado
crushed tortilla chips

Steps:

In a large soup pot, heat the oil.
Add onions and saute until translucent.
Add remaining ingredients EXCEPT chicken and bring to boil.
Add chicken breasts and reduce heat to simmer.
Cook 20-25 minutes or until chicken is cooked through.
Remove chicken and shred; return shredded chicken to pot.
Top with shredded cheese, sour cream, avocado, and crushed tortilla chips, if desired.

Nutrition Facts : Calories 214.3, Fat 8.3, SaturatedFat 1.8, Cholesterol 23.2, Sodium 1044.8, Carbohydrate 19.7, Fiber 4.6, Sugar 2.6, Protein 16.1