SLOW COOKER BEEF TORTILLA SOUP RECIPES

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SLOW COOKER TACO SOUP RECIPE | ALLRECIPES



Slow Cooker Taco Soup Recipe | Allrecipes image

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Provided by Allrecipes Member

Categories     Taco Soup

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Steps:

  • In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  • Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts : Calories 361.8 calories, CarbohydrateContent 37.8 g, CholesterolContent 48.5 mg, FatContent 16.3 g, FiberContent 8.5 g, ProteinContent 18.2 g, SaturatedFatContent 6.2 g, SodiumContent 1356 mg, SugarContent 8.7 g

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE ...



Healthier Slow-Cooker Chicken Tortilla Soup Recipe ... image

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.

Provided by MakeItHealthy

Categories     Tortilla Soup

Total Time 3 hours 40 minutes

Prep Time 40 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 17

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

Steps:

  • Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  • Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Nutrition Facts : Calories 208.4 calories, CarbohydrateContent 23.7 g, CholesterolContent 42.9 mg, FatContent 6.8 g, FiberContent 3.9 g, ProteinContent 15.3 g, SaturatedFatContent 2.9 g, SodiumContent 438.2 mg, SugarContent 3.7 g

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