CHICKEN TORTILLA SOUP BEST RECIPES

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SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - BETTYCROCKER.C…



Slow-Cooker Chicken Tortilla Soup Recipe - BettyCrocker.c… image

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 14

1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (11 oz) whole kernel corn, red and green peppers, drained
1 can (10 oz) Old El Paso™ red enchilada sauce
1 cup chopped onions
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
4 cups tortilla chips, coarsely crushed
1/2 cup sour cream

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
  • Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

Nutrition Facts : Calories 260 , CarbohydrateContent 25 g, CholesterolContent 45 mg, FatContent 1 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 2 1/2 g, ServingSize About 1 1/3 Cups, SodiumContent 870 mg, SugarContent 4 g, TransFatContent 0 g

HOMEMADE CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT



Homemade Chicken Tortilla Soup Recipe: How to Make It image

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

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

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.

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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SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - BETTYCROCKER.C…
The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.
From bettycrocker.com
Reviews 5
Total Time 4 hours 45 minutes
Cuisine Mexican
Calories 260 per serving
  • Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.
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This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We’ve streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it’s tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
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