BEST CROCK POT CHICKEN TORTILLA SOUP RECIPES

Name: The Best Chicken Tortilla Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 serving(s)
Ingredients: 1 (46 ounce) can chicken broth; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can diced tomatoes; 3 cups cooked chicken, shredded (I use rotisserie from the deli); 2 anaheim chilies, diced; 1 jalapeno pepper, diced; 1/2 cup diced onion; 3 -4 large tomatoes, diced; 2 garlic cloves, minced; 2 tablespoons minced cilantro; 1 tablespoon chili powder; 2 teaspoons cumin; 2 teaspoons pepper; 1 teaspoon salt; 2 teaspoons Tabasco sauce (I use the chipotle flavor); 1/2 teaspoon chipotle pepper (optional); 1 cup shredded cheddar cheese; 1 avocado, chopped; 1/4 cup cilantro, pulled from stem; 1 lime, cut into wedges; 2 cups crushed tortilla chips

THE BEST CHICKEN TORTILLA SOUP RECIPE - FOOD.COM

The Best Chicken Tortilla Soup Recipe - Food.com image

I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3 -4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Steps:

Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
Enjoy!
If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
Simmer for at least an hour so that the flavors mix together.

Nutrition Facts : Calories 398.1, FatContent 20.1, SaturatedFatContent 6.7, CholesterolContent 72.3, SodiumContent 1729.4, CarbohydrateContent 25.6, FiberContent 7.3, SugarContent 10.1, ProteinContent 31.7

BEST CROCK-POT CHICKEN ENCHILADA SOUP RECIPE - DELISH

Best Crock-Pot Chicken Enchilada Soup Recipe - Delish image

Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long.

Provided by Lena Abraham

Categories dinner

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

Ingredients

1/2 Onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 (19-oz) can red enchilada sauce
1 (28-oz) can fire-roasted diced tomatoes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, drained and rinsed
2 lb. boneless, skinless chicken breasts, cut into thirds
2 1/2 c. chicken broth
1/3 c. cheddar cheese, plus more for serving
1/4 c. heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving

Steps:

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

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