CHICKEN SOUP RECIPE SLOW COOKER RECIPES

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BEST SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - HOW TO ...



Best Slow Cooker Chicken Tortilla Soup Recipe - How to ... image

This easy Chicken Tortilla Soup comes together right in your slow cooker. Just sprinkle on some chili powder and cumin, add an onion, bell pepper, tomato paste, and a few other ingredients, and cook!

Provided by Ree Drummond

Categories     autumn    easy chicken    Sunday lunch    weeknight meals    comfort food    dinner    main dish    poultry    soup

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours

Yield 12 servings

Number Of Ingredients 15

3 whole chicken breasts
2 tsp. chili powder
1 tsp. cumin
salt and pepper, to taste
1 whole medium onion, chopped
1 whole red bell pepper, seeded and chopped
1 whole seeded yellow bell pepper, chopped
1 can (28 ounce) whole or diced tomatoes, with juice
1 can Rotel
3 c. low sodium chicken broth (more if you like the soup more liquidy)
4 oz. weight tomato paste
1 whole chipotle pepper in Adobo (may add 2 to 3 if you'd like)
1 can black beans, drained and rinsed
1 lime, juiced
Fixins: sour cream, avocado, cilantro leaves, grated cheese

Steps:

  • Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
  • Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
  • Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

SLOW COOKER MEXICAN CHICKEN SOUP RECIPE - FOOD NETWORK



Slow Cooker Mexican Chicken Soup Recipe - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 5 hours 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder 
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid) 
One 15-ounce can black beans, drained and rinsed 
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste 
1 medium onion, chopped 
1 red bell pepper, seeded and chopped 
1 yellow bell pepper, seeded and chopped 
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like) 
1/2 lime, juiced 
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

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!

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