SLOW COOKER MEXICAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
- Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
SLOW COOKER MEXICAN CHICKEN SOUP
This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.
Provided by Subhasmita
Categories Soup
Time 4h10m
Number Of Ingredients 16
Steps:
- Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
- To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
- Cover and let it cook on high 3 hours.
- To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
- At the end of cooking using two forks shred the chicken breast.
- While serving, top it with fresh cilantro, Sour cream, Avocados.
- Set the Instant Pot to Saute mode. Once hot add oil.
- Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
- Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
- Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
- Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
- Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
- Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
- To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
- Add back the shredded chicken to the pot. Stir well.
- While serving garnish with fresh coriander leaves.
Nutrition Facts : ServingSize 100 g, Calories 377 kcal, Carbohydrate 11 g, Protein 28 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 120 mg, Sodium 446 mg, Fiber 1 g, Sugar 4 g
SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP
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
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
FIRE-ROASTED TOMATO SOUP
This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.
Provided by sweetiewoman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
- Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
- Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
- Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g
SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
- While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
- Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.
SLOW COOKER MEXICAN CHICKEN SOUP
Recipe video above. 10 minutes prep, then throw everything into your slow cooker and come home to the ultimate comfort food. This is a hearty, chunky soup that just happens to be healthy. Excessive toppings are a must!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 8h10m
Number Of Ingredients 21
Steps:
- Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
- Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
- Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
- Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
- Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
- Ladle into bowls and serve with Toppings of choice!
Nutrition Facts : ServingSize 823 g, Calories 352 kcal, Carbohydrate 46 g, Protein 28 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 46 mg, Sodium 1215 mg, Fiber 11 g, Sugar 7 g
SPICY CHICKEN TOMATO SOUP
Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don't feel like cooking. -Margaret Bailey, Coffeeville, Mississippi
Provided by Taste of Home
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 800mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
MEXICAN ROAST CHICKEN & TOMATO SOUP
Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli
Provided by James Martin
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, cut-side up, in a large roasting tin with the onions and top with the chicken pieces. Season generously and drizzle over 1 tbsp of the olive oil. Roast for 45 mins until the chicken is crisp and tender, and the tomatoes start to caramelise.
- When the chicken is ready, remove from the oven to a plate and cover with foil. Use a slotted spoon to transfer the tomato and onions to a food processor and blitz until smooth. Reserve the cooking juices from the roasting tin.
- Heat the remaining oil in a medium saucepan and fry the garlic, chillies and coriander seeds for a few mins until just brown. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it. Pour the soup into the pan and add enough of the cooking juices until you get a nice consistency. Heat a few inches of oil in a small saucepan, then carefully shallow-fry the tortilla pieces in batches until crisp. Drain on kitchen paper.
- To serve, gently reheat the soup, season to taste and stir through the coriander. Top with the reserved chicken mix, avocados and lime juice. Serve with the tortilla chips and soured cream, if you like.
Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.6 milligram of sodium
SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP
This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you'll be home when the soup is done and can remove it from the heat, it's best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.
Provided by Sarah DiGregorio
Categories dinner, easy, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
- Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
- Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.
SLOW COOKER MEXICAN CHICKEN SOUP
I always keep certain canned goods on hand to whip up standards. You can cook chicken thighs ahead of time and add to this slow cooker Mexican soup, or you can put boneless cuts of chicken in at the beginning of the cooking time. Slightly spicy, it's a terrific 'comfort' food!
Provided by michelle o'c
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
- Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
- Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 37 g, Cholesterol 57.8 mg, Fat 10.8 g, Fiber 9.8 g, Protein 24.4 g, SaturatedFat 3.1 g, Sodium 1931.2 mg, Sugar 7.1 g
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