Healthier Slow Cooker Chicken Tortilla Soup

Directions. 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. Add the chicken breasts to the slow cooker, making sure that they're fully covered in the liquid. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove the chicken breast and shred it with two forks. Return to the slow cooker. Season with salt and pepper, to taste.

Heat on high, covered, for 2-3 hours, or on low for 4-5 hours. Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat. Using a pizza cutter, cut each tortilla into 1/2 inch strips. Cook the strips in batches, about 2-4 minutes or until browned. Cook your chicken separately, and shred. Put the enchilada sauce, broth, water, tomatoes, chilies, and seasonings in a large pot and bring to a boil. Turn the heat down and simmer for 10 minutes. Then, add the remaining ingredients (black beans and corn) and simmer for an additional 5 minutes.

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Cook onion, garlic, and jalapeno (or green chiles) in olive oil until they are softened and add to the Crock Pot. Place all ingredients in the slow cooker and cook on high for 4 hours or low for 8. Before serving, shred the cooked chicken and add back to the soup. Serve with tortilla strips or broken up tortilla chips for extra crunch!

Instructions. Whisk broth, garlic, cumin, chili powder, salt, chipotle chili powder and cinnamon in the insert of a large slow cooker. (Can be made in an Instant Pot. See instructions below.)Add onion, carrots and celery hearts and stir to combine. Submerge chicken breast into the broth and vegetable mixture.

Instructions. Stir together the first 8 ingredients in a 6-quart slow cooker. Add chicken and spoon the mixture over it to submerge it. Cover and cook on LOW for 4 hours. Use 2 forks to shred the chicken. Add the tortillas and cheese and stir to mix them in. Cover and cook on LOW for 15 minutes. Stir in cilantro and serve with toppings.

Instructions. Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 3-5 minutes until the onion starts to soften. Add chicken broth and diced tomatoes, green chilies, chili powder, cumin, paprika, oregano, black beans, and season with salt and pepper to taste.

In a 3-1/2- or 4-quart slow cooker combine tomatoes, water, chicken, frozen vegetables, broth and garlic. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours (see Tip). Top each serving with tortilla chips. If desired, sprinkle with chile peppers.

Brown the chicken, onions and garlic in a large pot with olive oil. Slowly add in broth, crushed tomatoes, black beans, corn, spices and salt. Bring the soup to a boil, then reduce heat to medium low and simmer uncovered for 20-30 minutes. Remove chicken, shred, then add back to the pot. Serve with all the fixins.

Cover and cook the soup and chicken in the crock pot on medium for 6 hours. Once it's cooked, remove the chicken from the soup and use two forks to pull it apart. It should shred easily. Place it back in the soup and keep warm until ready to serve. Before serving, thinly slice corn tortillas into skinny strips.

Top with the diced tomatoes, red onion, yellow onion, garlic, chicken stock, jalapeño, cumin, salt, pepper, chili powder, paprika, basil, oregano, cayenne, lime juice, corn, and cilantro. Stir to combine. Take 2 of the 6 corn tortillas (cut into strips) into the liquid in the slow cooker.

Cover and cook on high heat for 4 hours or on low heat for 8 hours. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well. To serve, ladle the soup into bowls. Garnish each serving with 2 tablespoons of tortilla strips. Recipe. 4.75 from 4 votes. click the stars to rate!

In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours. Remove chicken and shred with 2 forks.

Step. 1 Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice. Step.

Instructions. Add chicken breast, chicken stock, water, and all remaining ingredients up to and including the black beans to a slow cooker. Slow cook for 6-8 hours on low or 3-4 hours on high. Add chopped cilantro and crushed tortilla chips just before serving.

Cook on low for about 7 hours. (You may not need as much time if you start with thawed chicken) Remove the chicken, and shred with two forks; return the chicken to the slow cooker. Add the beans and corn, and cook for another hour on low. Add lime juice and cilantro, and serve. Optional: add desired toppings.

Step 2 Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Step 3 Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Step.

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.

When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks. Add back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.

This quick and easy chicken tortilla soup is made even healthier than the original by using skinless chicken strips, reduced-sodium chicken broth, and a lot of additional veggies for a flavorful and colorful topping.

Crumble ground beef in a soup pot over medium-high heat. Add taco seasoning packet. Cook until beef is no longer pink, about 5 minutes. Drain grease and add beef mixture back to the pot. Stir in pinto beans, salsa, cheese dip, and water. Bring to a boil. Reduce heat and simmer for 15 minutes.

All the heartiness and comfort of chicken pot pie, but in soup form! This recipe from Creme de la Crumb calls for chicken, corn, peas, carrots, celery, onions, and potatoes in a creamy broth—and.

Ingredients: 1 medium onion, chopped 1 tsp. chili powder 1 tsp. cumin 1 tsp. garlic powder 2 (10 oz.) can red enchilada sauce 1 (28 oz.) can diced tomatoes 1 (15 oz.) can black beans, drained and r…

Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. Cook, covered, on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and, if desired, Parmesan cheese and additional red.

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