SLOW COOKER CHICKEN TORTILLA SOUP RECIPE RECIPES
BEST SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - HOW TO ...
This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!
Provided by Lindsay Funston
Categories gluten-free low-cost Cinco de Mayo easy chicken weeknight meals winter poultry soup
Total Time 5 hours 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 18
Steps:
- In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
Nutrition Facts : Calories 420 calories
SLOW COOKER TORTILLA SOUP RECIPE | MELISSA D'ARABIAN ...
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
Steps:
- Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
- Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams
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
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This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!
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