Best Slow Cooker Chicken Tortilla Soup Recipes

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SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 8

Number Of Ingredients 14

1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (11 oz) whole kernel corn, red and green peppers, drained
1 can (10 oz) Old El Paso™ red enchilada sauce
1 cup chopped onions
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
4 cups tortilla chips, coarsely crushed
1/2 cup sour cream

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
  • Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/3 Cups, Sodium 870 mg, Sugar 4 g, TransFat 0 g

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP



Healthier Slow-Cooker Chicken Tortilla Soup image

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.

Provided by MakeItHealthy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 17

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

Steps:

  • Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  • Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 23.7 g, Cholesterol 42.9 mg, Fat 6.8 g, Fiber 3.9 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 438.2 mg, Sugar 3.7 g

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

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP



Skinny Slow-Cooker Chicken Tortilla Soup image

Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 15

1 onion, chopped
2 cloves garlic, minced
1 tablespoon oilve oil
3 cups low sodium chicken broth
1 (8 ounce) can tomato sauce
1 can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 can Old El Paso™ Green Chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken (or rotisserie chicken)
1 (1 ounce) packed Old El Paso™ taco seasoning mix
1 can steamed corn, drained and rinsed
2 cups canola oil
2 8" Old El Paso™ flour tortillas for burritos
1 tablespoon Old El Paso™ taco seasoning mix
Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese

Steps:

  • Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
  • Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
  • Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  • Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
  • Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
  • Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  • Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
  • Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  • When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
  • Enjoy!

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER SOUTHWEST CHICKEN SOUP WITH BAKED TORTILLA STRIPS



Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips image

Assemble the ingredients in the slow cooker, and it does the work for you!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 6

Number Of Ingredients 11

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1 cup frozen corn
1/2 cup chopped green bell pepper
2 tablespoons chopped fresh cilantro
8 yellow or blue corn tortillas (5 or 6 inch)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.
  • Meanwhile, heat oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool.
  • Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 6 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 11 g, TransFat 0 g

PAM'S SPICY SLOW COOKER CHICKEN TORTILLA SOUP



PAM's Spicy Slow Cooker Chicken Tortilla Soup image

A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 8h15m

Yield 6

Number Of Ingredients 11

PAM® Original No-Stick Cooking Spray
1 ½ pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1 ½ teaspoons ground cumin
4 cups chicken broth
¼ cup fresh lime juice
1 tablespoon Tortilla strips
1 tablespoon Diced avocado
1 teaspoon Chopped cilantro

Steps:

  • Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
  • Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 12.5 g, Fiber 4.7 g, Protein 22.2 g, SaturatedFat 3.2 g, Sodium 893.3 mg, Sugar 2 g

CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Chicken Tortilla Soup in the Slow Cooker image

Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.

Provided by roxyjez

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cut into cubes
1 large onion, chopped
2 (16 ounce) cans refried beans
2 (15 ounce) cans corn, drained
1 (14.5 ounce) can chicken broth, or more as needed
1 (1 ounce) package taco seasoning
1 cup picante sauce
⅛ teaspoon garlic powder
shredded Cheddar cheese, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
  • Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
  • Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 28.8 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 3.3 g, Sodium 958.2 mg, Sugar 4 g

SLOW COOKER CHICKEN TORTILLA SOUP



Slow Cooker Chicken Tortilla Soup image

This is my comfort food. If you enjoy chicken tacos with your soup. Boil 2lbs of boneless chicken tenders shred and place in small sauce pan. Add 1/4 cup of soup broth and heat on medium heat until mixed together.

Provided by Smadden

Categories     Chicken Breast

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts
4 (8 ounce) cans chicken broth
2 (10 ounce) cans Rotel Tomatoes (I like cilanto & Lime)
3 brown potatoes (peeled)
1 (8 1/2 ounce) bag frozen corn
2 tablespoons vegetable oil
2 celery ribs
1/4 cup diced onion
2 garlic cloves
2 (1 1/2 ounce) packets taco seasoning
4 cups tortilla chips
2 cups of shredded monterey jack cheese
1/2 cup cilantro
1 large avocado, diced

Steps:

  • In a small pan sautee onions and garlic until tender. Pour content of pan oil and all into the slow cooker.
  • In the slow cooker add chicken broth, corn, potatos, tomatos, celery & taco seasoning. Cook on low for 6 hours.
  • With about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes). Shred boiled chicken and add to the slow cooker. Continue cooking soup for another hour.
  • Garnish soup with cheese, avacado, clianto and crushed tortilla chips.

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)



Skinny Slow Cooker Chicken Tortilla Soup Recipe - (4.1/5) image

Provided by SkinnyMom

Number Of Ingredients 17

Optional toppings:
4 boneless skinless chicken breasts
1 small onion (about 1 cup), chopped
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
8 oz can tomato paste
10 oz package of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken stock
6 corn tortillas, cut into strips
Salt and pepper to taste
Low-fat sour cream
Jalapeños
Avocado
Reduced-fat Mexican shredded cheese cilantro
Lime olives

Steps:

  • 1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!

SLOW COOKER CHICKEN TORTILLA SOUP FROM RO*TEL



Slow Cooker Chicken Tortilla Soup from RO*TEL image

A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.

Provided by RO*TEL

Categories     Trusted Brands: Recipes and Tips     RO*TEL®

Time 8h

Yield 6

Number Of Ingredients 9

PAM® Original No-Stick Cooking Spray
1 ½ pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chile pepper
1 ½ teaspoons ground cumin
4 cups chicken broth
¼ cup fresh lime juice
1 ounce Tortilla strips, diced avocado, and chopped cilantro

Steps:

  • Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
  • Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 13.7 g, Cholesterol 74 mg, Fat 13.6 g, Fiber 2.9 g, Protein 22.4 g, SaturatedFat 3.5 g, Sodium 947.3 mg, Sugar 2 g

SLOW-COOKER CHICKEN VERDE TORTILLA SOUP



Slow-Cooker Chicken Verde Tortilla Soup image

Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h10m

Yield 6

Number Of Ingredients 13

6 boneless skinless chicken thighs (1 1/4 lb)
1 medium onion, chopped (1/2 cup)
3 (6-inch) corn tortillas, cut into 1-inch pieces
1 1/2 cups frozen whole kernel corn, thawed
1 can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup salsa verde
3 1/2 cups Progresso™ chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 tomatoes, seeded, chopped
Chopped fresh cilantro leaves, if desired

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
  • Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 7 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 0 g

SUPER EASY SLOW COOKER CHICKEN TORTILLA SOUP



Super Easy Slow Cooker Chicken Tortilla Soup image

Make and share this Super Easy Slow Cooker Chicken Tortilla Soup recipe from Food.com.

Provided by mrskissire

Categories     Chicken

Time 12h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (4 piece) package boneless skinless chicken breasts
2 (15 ounce) cans black beans
2 (10 ounce) cans Ro-Tel tomatoes
1 (4 ounce) can tomato paste
1 cup salsa
1 (15 ounce) can corn (drained)

Steps:

  • Dump all ingredients into slow-cooker (chicken can be frozen and whole) (corn is optional). Cook for 6-8 hours Cut up now tender chicken, serve with tortilla chips.

Nutrition Facts : Calories 379.7, Fat 2.5, SaturatedFat 0.5, Sodium 1202.3, Carbohydrate 77.7, Fiber 18.7, Sugar 8.8, Protein 20.4

SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE



Slow-Cooker Chicken Tortilla Soup Recipe image

Let this chicken tortilla soup recipe cook itself! Enjoy your time away from the stove as our Slow-Cooker Chicken Tortilla Soup Recipe gets ready.

Provided by My Food and Family

Categories     Soup Recipes

Time 4h30m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

4 boneless skinless chicken thighs (1 lb.)
1 can (10 oz.) diced tomatoes and green chiles, undrained
2 carrots, cut diagonally into thin slices
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
4 cups tortilla chips
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Place chicken in Slow Cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
  • Use slotted spoon to remove chicken from Slow Cooker; cool slightly. Coarsely chop chicken; return to Slow Cooker. Stir.
  • Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 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

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

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

PILLSBURY SLOW COOKER CHICKEN TORTILLA SOUP



Pillsbury Slow Cooker Chicken Tortilla Soup image

My Youngest Daughter knows how I love recipe books and brought me home this smallish paperback Pillsbury Slow-Cooker Recipe Book where I found this recipe. It is easy peasy, the fragrance whilst it cooked made the house smell so amazing, and the flavor was so very delicous. I have found myself a new comfort food!!! The recipe suggests for a nutricious option adding a thinly sliced zucchini to the soup ingredients. It also states 4 servings, but I found that we had leftovers with four servings which I am NOT complaining about.

Provided by Chabear01

Categories     Low Cholesterol

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, cut into bite sized pieces
1 cup onion, chopped
2 tablespoons ground cumin
1 tablespoon chili powder
2 teaspoons garlic, dried minced
1/4 teaspoon salt
1/4 teaspoon cayenne
1 (28 ounce) can diced tomatoes, undrained
1 (32 ounce) carton chicken broth (4 cups if using homemade)
4 corn tortillas, 6 inch tortillas cut into 1-inch strips
1/2 cup cilantro, chopped
shredded cheddar cheese
sour cream
tortilla chips, crumbled

Steps:

  • Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
  • Cover and cook on low heat setting for 6 to 8 hours.
  • Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
  • Serve with the garnishes, or add your own twist to this with your favorite items.
  • ***Note***.
  • So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.

Nutrition Facts : Calories 292.3, Fat 6.4, SaturatedFat 1.3, Cholesterol 72.6, Sodium 1085, Carbohydrate 26, Fiber 5.7, Sugar 8.1, Protein 33.5

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP



SKINNY SLOW COOKER CHICKEN TORTILLA SOUP image

Yield 6

Number Of Ingredients 21

Soup:
16 oz boneless, skinless chicken breasts
2 Tbsp minced garlic
1 cup onion, chopped
16 oz can reduced-sodium black beans, drained + rinsed
16 oz can kidney beans, drained + rinsed
8 oz can tomato paste
10 oz package of yellow corn, frozen
2 — 10 oz cans Ro*Tel® diced tomatoes with chilies
1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken broth
20 unsalted corn tortilla chips
Optional toppings*:
reduced-fat sour cream
sliced Jalapeño peppers
avocado
reduced-fat Mexican shredded cheese
cilantro, chopped
lime wedges
*Optional toppings are not included in nutritional calculations.

Steps:

  • Soup: Place chicken on the bottom of the slow cooker. Add remaining ingredients. Cook on high for 4 hours or on low for 8 hours. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.

SLOW COOKER CHICKEN TORTILLA SOUP



Slow Cooker Chicken Tortilla Soup image

Make and share this Slow Cooker Chicken Tortilla Soup recipe from Food.com.

Provided by happynana

Categories     Chicken

Time 8h35m

Yield 6 serving(s)

Number Of Ingredients 11

4 chicken breast halves
1 garlic clove, minced
2 tablespoons butter
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
1/2 cup chopped fresh cilantro
1 tablespoon ground cumin (or more if you like)
8 ounces monterey jack cheese, cubed
sour cream
tortilla chips

Steps:

  • Cook, debone and shred chicken.
  • Add minced garlic to butter in slow cooker. Saute.
  • Combine all ingredients except cheese, sour cream and chips.
  • Cover. Cook on low for 8 hours.
  • Divide cubed cheese among 6 individual bowls.
  • Ladle soup over cheese.
  • Sprinkle with chips.
  • Top each bowl with a dollop of sour cream.

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.

CHICK-FIL-A CHICKEN TORTILLA SOUP RECIPE (IN A SLOW COOKER)



Chick-fil-A Chicken Tortilla Soup Recipe (in a Slow Cooker) image

Make your favorite fast food takeout with this recipe for Chick-fil-A Chicken Tortilla Soup. This dish is delicious and tastes just like the real thing, if not better! Chicken, beans, tomatoes, and corn make up the bulk of this slow cooker tortilla soup. Various southwest-inspired spices add a nice flavor that complements the beans and corn. You can top off this restaurant-quality soup with sour cream and shredded cheese. What could be better?

Provided by @MakeItYours

Number Of Ingredients 15

1 tablespoon canola oil
1 medium onion, chopped
2 carrots, chopped
1 red bell pepper, seeded and diced
3 clove garlic, minced
4 cup chicken broth
2 (10-ounce) cans fire-roasted diced tomatoes with green chilies
1 tablespoon chili powder
1 can chipotle in adobo sauce, finely chopped
1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
1 cup frozen corn kernels
1 (15-ounce) can black beans
juice from 1 lime
salt and pepper to taste
tortilla strips, chopped cilantro and avocado for garnish (optional)

Steps:

  • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, bell pepper, and garlic and cook, stirring, for about 5 minutes, until the onion is translucent.
  • Pour into slow cooker.
  • Add the broth, tomatoes, chili powder, chipotle, salt and pepper, chicken, beans, corn and lime juice. Cook on high for 2-4 hours or low for 4-8 hours.
  • Ladle into bowls. Garnish with lime juice, cilantro, and avocado. Serve with tortilla chips.

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