MEXICAN TORTILLA SOUP SLOW COOKER RECIPES

This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.

Provided by Melissa d'Arabian : Food Network

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours 0 minutes

Yield serves 4

Number Of Ingredients 14

• Ingredients

Nutrition Facts : Calories 275 calorie, FatContent 8 grams, SaturatedFatContent 4 grams, CholesterolContent 56 milligrams, SodiumContent 364 milligrams, CarbohydrateContent 29 grams, FiberContent 6 grams, ProteinContent 22 grams, SugarContent 7 grams

While the history of the classic King Ranch Chicken Casserole is up for debate, there is one thing we can all agree on: It’s a real crowd pleaser and family-favorite dinner. This slow-cooker soup version brings all of the classic King Ranch flavors to the table—literally—but gets it done with half the effort!

Provided by Pillsbury Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 12

• Ingredients

Nutrition Facts : Calories 390 , CarbohydrateContent 18 g, CholesterolContent 85 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1640 mg, SugarContent 9 g, TransFatContent 1/2 g