CHICKEN TORTELLINI SOUP SLOW COOKER RECIPES

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



Best Slow-Cooker Chicken Tortellini Soup Recipe - How To ... image

Jazz up your chicken noodle soup with this recipe from Delish.com.

Provided by Makinze Gore

Categories     dinner    lunch    poultry    soup

Total Time 6 hours 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

1 lb.

boneless skinless chicken breasts

2

carrots, peeled and cut into coins

2

stalks celery, chopped

2

sprigs thyme

6 c.

Swanson Chicken Broth

1 tsp.

Italian seasoning

1/4 tsp.

crushed red pepper flakes

Kosher salt

Freshly ground black pepper

18 oz.

refrigerated cheese tortellini

Steps:

  • Cook on low for 6 hours. 

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



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

This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!

Provided by Lindsay Funston

Categories     gluten-free    low-cost    Cinco de Mayo    easy chicken    weeknight meals    winter    poultry    soup

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 18

1 lb.

boneless skinless chicken breasts

1

(15-oz.) can black beans, rinsed

1 c.

frozen corn

2

bell peppers, chopped

1

white onion, chopped

1

(15-oz.) can fire-roasted tomatoes

1/4 c.

freshly chopped cilantro, plus more for garnish

3

cloves garlic, minced

1 tbsp.

ground cumin

1 tbsp.

chili powder

1 tsp.

kosher salt

2 c.

low-sodium chicken broth

1 c.

shredded Monterey jack

1 tbsp.

extra-virgin olive oil

3

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

Steps:

  • In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Nutrition Facts : Calories 420 calories

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