Best Slow Cooker Chicken Verde Tortilla Soup Recipes
SLOW-COOKER CHICKEN VERDE TORTILLA SOUP
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
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
SLOW-COOKER CHICKEN TORTILLA SOUP
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
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
SLOW-COOKER CHICKEN TORTILLA SOUP
While the origins of tortilla soup (also known as sopa Azteca or sopa de tortilla) can be traced to central Mexico, it has many variations, often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and topped with fried leftover tortillas and other garnishes. In this nontraditional slow-cooker version, tomatoes, onion, garlic and chile are charred under the broiler (on a foil-lined sheet pan, for easy clean-up), then go straight into the slow cooker, where they add savory depth to the chicken soup. (No slow-cooker? Use the stovetop version of this recipe.)
Provided by Sarah DiGregorio
Categories poultry, soups and stews, main course
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil, add the plum tomatoes and arrange them in an even layer, cut sides up. Add the onions, cherry tomatoes, garlic and jalapeños, distributing them evenly, and broil for 15 minutes, checking and rotating the pan every 5 minutes to make sure the vegetables are charring and blistering evenly. (The vegetables should be blackened in spots, slumped and sizzling. Many of the cherry tomatoes will have burst.)
- Discard the garlic skins, then roughly chop the onion, garlic, jalapeños and plum tomatoes, transferring them to a 5- to 8-quart slow cooker. Transfer the cherry tomatoes and any juices to a separate bowl and refrigerate.
- Stir the oil, tomato paste, cumin, oregano, salt, onion powder and garlic powder into the slow cooker, followed by the chicken broth, carrots and chicken thighs. Cover and cook on low for 5 hours.
- Before serving, fold the avocado into the cherry tomatoes; season with a pinch of salt and the juice of half the lime.
- In the slow cooker, coarsely shred the chicken with two forks. Add the juice of the remaining lime half, and season to taste with salt.
- Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
SLOW-COOKER CHICKEN TORTILLA SOUP
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
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
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
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
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
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