SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE | ALLRECIPES
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 Tortilla Soup
Total Time 8 hours 30 minutes
Prep Time 30 minutes
Cook Time 8 hours 0 minutes
Yield 8 servings
Number Of Ingredients 17
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, CarbohydrateContent 24.7 g, CholesterolContent 45.4 mg, FatContent 10.8 g, FiberContent 3.8 g, ProteinContent 18 g, SaturatedFatContent 2.5 g, SodiumContent 893.4 mg, SugarContent 4.4 g
HOMEMADE CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.
, Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.
Nutrition Facts : Calories 200 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 22g protein.
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TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 269 calories per serving
- Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.
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Category main-dish
Cuisine mexican
- In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
HOMEMADE CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 200 calories per serving
- In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.
, Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.
TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 269 calories per serving
- Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.
CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK
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Reviews 4.7
Total Time 35 minutes
Category main-dish
Cuisine mexican
- In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
TORTILLA SOUP RECIPE | RACHAEL RAY | FOOD NETWORK
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine mexican
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
VEGETARIAN TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine mexican
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category main-dish
Cuisine mexican
- In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
TORTILLA SOUP RECIPE | RACHAEL RAY | FOOD NETWORK
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine mexican
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
VEGETARIAN TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine mexican
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
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