Pillsbury Slow Cooker Chicken Tortilla Soup Recipes

PILLSBURY SLOW COOKER CHICKEN TORTILLA SOUP

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.

EASY CHICKEN TORTILLA SOUP

Steps:

• In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to low. Cook 10 minutes, stirring occasionally to blend flavors.
• Serve with cheese and tortilla chips.

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.

SLOW COOKER CHICKEN TORTILLA SOUP

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.

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• 1. 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.
• 2. Preheat oven to 400*F.
• 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
• 4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
• My Note: This is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, cook them down, throw them in the blender, etc to make meals like this. This saves all that hassle for a genuine taste. My entire family says it's as good as the tortilla soups served here in local restaurants. That's the highest compliment a recipe can be given! Don't bother cooking the chicken ahead of time. Throw it in with the rest in the beginning and shred it 2-3 hours later. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. BTW, I bought bagged tortilla chips and worked fine.
• I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also used bagged tortilla chips instead of making my own.
• This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seeds) and boil them with a cup or so of water, garlic and onion. After a half hour, whir it all together in your blender with a small can of tomato puree. Add some cumin if you like. Salt to taste. I live in Mexico, and believe me, there is NO such thing as canned enchilada sauce here. Also - the shredded or sliced chicken is usually added as a garnish here, not cooked in the soup.

SLOW COOKER CHICKEN TORTILLA SOUP

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.

SLOW-COOKER CHICKEN TORTILLA SOUP

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 soup. Stir.
• Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
• This recipe was shared by Kraft.

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until 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, salsa, and garlic powder together in a slow cooker; add the chicken and onion mixture.
• Cook on Low for 4-5 hours.
• Ladle into bowls and top with cheddar cheese.