CREAMY CHICKEN TORTILLA SOUP RECIPE SLOW COOKER RECIPES

Name: Slow Cooker Spicy Creamy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 chicken breasts; 1 teaspoon cumin; 1 teaspoon dried oregano; ½ cup hot sauce; 2 cans (10 ounces each) diced tomatoes; 1 white onion; 3 cloves garlic; 2 quarts low-sodium chicken broth; 1 can (15 ounces) black beans; 1 cup Hidden Valley® Original Ranch® Light Dressing; 1 pound bag frozen corn; 2 corn tortillas; tortilla chips

SLOW COOKER SPICY CREAMY CHICKEN TORTILLA SOUP RECIPE ...

Slow Cooker Spicy Creamy Chicken Tortilla Soup Recipe ... image

Slow Cooker Spicy Creamy Chicken Tortilla Soup

Provided by Hidden Valley

Total Time 435 minutes

Prep Time 15 minutes

Cook Time 420 minutes

Yield 8

Number Of Ingredients 13

Ingredients

3 chicken breasts
1 teaspoon cumin
1 teaspoon dried oregano
½ cup hot sauce
2 cans (10 ounces each) diced tomatoes
1 white onion
3 cloves garlic
2 quarts low-sodium chicken broth
1 can (15 ounces) black beans
1 cup Hidden Valley® Original Ranch® Light Dressing
1 pound bag frozen corn
2 corn tortillas
tortilla chips

Steps:

Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.

Nutrition Facts : Calories 0

BEST CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT

Best Chicken Tortilla Soup Recipe: How to Make It image

Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 3-1/2 cups.

Number Of Ingredients 21

Ingredients

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup reduced-sodium chicken broth
1/2 cup Spicy Hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1-1/2 teaspoons chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend

Steps:

Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

Nutrition Facts : Calories 284 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 18g protein.

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