Chicken Tortilla Crockpot Soup Recipe 445 Recipes

CROCKPOT CHICKEN TORTILLA SOUP RECIPE

Steps:

• Place the chicken, tomatoes, beans, onions, corn, broth and seasonings in the crock pot. in the morning. Cook on low all day (6 to 8 hours). Once cooked, shred chicken and place back into the crockpot. Stir.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Shred the chicken and serve topped with the tortilla strips, shredded cheese, avocado and cilantro. Enjoy!

CROCKPOT CHICKEN TORTILLA SOUP RECIPE

Steps:

• Place the chicken in the bottom of the crockpot and add the vegetable oil, toss the chicken to coat it in the oil so it doesn't stick to the bottom of the crockpot.
• Add the chicken broth, salsa, black beans, onion, bell pepper, cumin, and corn. Stir to combine.
• Cook on low for 5-6 hours or on high for 3-4 hours.
• Remove the chicken breast and using bear claws, or a fork, shred the chicken before adding it back to the soup.
• Serve with shredded Monterey Jack cheese and tortilla strips.
• Enjoy!

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.

CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
• Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
• Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
• Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
• VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.

SLOW-COOKER CHICKEN TORTILLA SOUP

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.