Easy Chicken Tortilla Soup Crock Pot Recipes

CROCKPOT CHICKEN TORTILLA SOUP RECIPE

Crockpot Chicken Tortilla Soup Recipe image

Crockpot Chicken Tortilla Soup Recipe is the absolute best comfort food and it is so simple to make in the slow cooker. This recipe can feed a crowd and it is so easy on the budget while tasting incredible.

Provided by Eating on a Dime

Categories Main

Time 8h5m

Number Of Ingredients 14

Ingredients

3 boneless chicken breasts ((can be frozen))
1 can black beans (Rinsed and Drained )
1 cup corn
½ onion chopped
1 can Diced Tomatoes with Green Chilies
1 can Crushed Tomatoes (14.5 oz )
4 cups Chicken Broth
2 tsp Chili powder
2 tsp Cumin
1 Tsp Garlic Salt
Tortilla Strips ((optional for topping) )
1 Cup Shredded Cheddar Cheese ((optional for topping) )
Fresh cilantro ((optional for topping) )
1 Avocado ((optional for topping) )

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!

Nutrition Facts : ServingSize 6 g, Calories 190 kcal, Carbohydrate 24 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 235 mg, Fiber 7 g, Sugar 2 g

CROCKPOT CHICKEN TORTILLA SOUP RECIPE

Crockpot Chicken Tortilla Soup Recipe image

Dinner doesn't get much easier or more delicious than this Crockpot Chicken Tortilla Soup! This flavor-packed slow cooker dinner is a weeknight favorite in our home, and for good reason. Try this soup for dinner tonight!

Provided by Becky Hardin

Categories Soup

Time 6h10m

Number Of Ingredients 17

Ingredients

1 pound of chicken breasts
1 tablespoon vegetable oil
32 ounces chicken broth
24 ounces chunky salsa
15.25 ounces black beans
15.25 ounces canned corn
½ cup chopped green bell pepper
½ cup chopped onion
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon paprika
8 ounces of Monterey Jack cheese (shredded)
7 ounces Tortilla Strips
Avocado
Sour Cream
Cilantro
Jalapenos

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!

Nutrition Facts : Calories 440 kcal, Carbohydrate 42 g, Protein 27 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1411 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

EASY CHICKEN TORTILLA SOUP -- CROCK POT

Easy Chicken Tortilla Soup -- Crock Pot image

This is a really easy to put together chicken soup with a twist that uses ingredients that I almost always have available in freezer/pantry.

Provided by iewe7726

Categories Tex Mex

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless chicken breasts, cut into bite size pieces
2 (15 ounce) cans black beans
2 (15 ounce) cans Rotel Tomatoes
1 cup salsa
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can tomato sauce
tortilla chips (optional)

Steps:

Combine all ingredients into crockpot and cook on low for 8-10 hours.
Right before serving, top with crushed tortilla chips.
Other toppings can include things like sour cream, shredded cheese, etc.

Nutrition Facts : Calories 354.9, Fat 9.8, SaturatedFat 2.8, Cholesterol 61.9, Sodium 1474.6, Carbohydrate 36.8, Fiber 10.9, Sugar 4.8, Protein 31.9

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

CROCK POT CHICKEN TORTILLA SOUP

Crock Pot Chicken Tortilla Soup image

I just love coming home from a long day at work to a cooked dinner! Right when you walk in the door you can smell the wonderful soup, so we dig in as soon as we can!

Provided by Amber C.

Categories Chowders

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless chicken, cooked and shredded
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can red enchilada sauce
1 medium onion, chopped, 1/2 c dry minced onion can be substituted
1 (4 ounce) can chopped green chilies, UNdrained
2 garlic cloves, minced
2 cups water
1 (14 1/2 ounce) can chicken broth, can use water as well and add boullion
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can beans, black, pinto, kidney, white, DRAINED AND RINSED
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon bay leaf, crushed
1 tablespoon dried cilantro
corn tortilla strips or chips
monterey jack cheese or monterey jack pepper cheese, shredded
sour cream & guacamole

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.

Nutrition Facts : Calories 221.8, Fat 9.7, SaturatedFat 2.7, Cholesterol 42.6, Sodium 775, Carbohydrate 20.6, Fiber 3.4, Sugar 5.2, Protein 15.2

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