CHICKEN TORTILLA SOUP SLOW COOKER RECIPE RECIPES
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.
Provided by Betty Crocker Kitchens
Total Time 4 hours 45 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 14
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
SLOW COOKER CHICKEN AND VEGETABLE SOUP RECIPE | FOOD ...
Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!
Provided by Food Network Kitchen
Categories appetizer
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours 0 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
- Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
- Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.
Nutrition Facts : Calories 146 calorie, FatContent 2 grams, SaturatedFatContent 1 grams, CholesterolContent 54 milligrams, SodiumContent 587 milligrams, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 4 grams
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