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Slow Cooker Chicken Tortilla Soup

slowcookerchickentortillasoup This is an amazing recipe for Slow Cooker Chicken Tortilla Soup. Not only is it an easy meal to prepare (10 or so minutes), it is so tasty, versatile, and healthy. Because families have varying spice tolerance, I’ve included instructions for the Mild, Medium, and Hot versions.

All you do is throw the ingredients in a crock pot/slow cooker and let it cook for 6 hours. You can shred the chicken at about 2-3 hours in, or even when it’s complete (before serving). So this recipe is a great choice if you need something to throw into a slow cooker before work or church.

Directions

MILD: Add frozen chicken breasts, broth, cilantro, water, lime juice, salt, pepper, onion, minced/crushed garlic (or garlic powder), canned tomatoes, mild canned chiles, mild salsa, canned tomato sauce, canned corn (not drained), and bay leaf to a crock pot. Cook on slow for 6-8 hours. Take chicken out after 2-3 hours, shred it and return it to the soup to continue cooking.

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MEDIUM: Follow the instructions above but add normal/hot chiles and medium salsa.

HOT: Follow instructions for mild but use hot/normal canned chiles, hot salsa, 1 teaspoon chili powder, 1 teaspoon cumin.

chickentortillasoup6-1-of-1

Top it with tortilla chips, sour cream, and Mexican blend cheese. Refrigerate leftovers.

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Enjoy!

Supply List

Slow cooker/crock pot

Chopping knife (I use these)

forks for shredding meat

cutting mat (my favorites)

measuring cups and spoons set

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Ingredients

  • 3 pounds frozen chicken
  • 2 (15 ounce) cans tomatoes,
  • 1 (15 ounce) can tomato sauce
  • 1/2 Cup Mild, Medium or hot salsa
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers (mild or hot based on preference)
  • 3 cloves garlic, minced or crushed (or 1/4 teaspoon garlic powder)
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 (15 ounce) cans of corn (not drained)
  • 2 tablespoons chopped cilantro (or 1/2 Tablespoon dried parsley)
  • 3/4 Cup lime juice (4-6 limes)
  • Optional for hot version
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Instructions

  1. MILD: Add frozen chicken breasts, broth, cilantro, water, lime juice, salt, pepper, onion, minced/crushed garlic (or garlic powder), canned tomatoes, mild canned chili peppers, mild salsa, canned tomato sauce, canned corn (not drained), and bay leaf in a crock pot. Cook on slow for 6-8 hours. Take chicken out after 2-3 hours, shred it and return it to the soup to continue cooking.
  2. MEDIUM: Follow the instructions above but add normal/hot chili peppers and medium salsa.
  3. HOT: Follow instructions for mild but use hot/normal canned chili peppers, hot salsa, 1 teaspoon chili powder, 1 teaspoon cumin.
  4. Top it with crushed tortilla chips, sour cream, and Mexican blend cheese. Refrigerate leftovers.
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6 Responses to Slow Cooker Chicken Tortilla Soup

  1. Looks like I’m having this for dinner real soon! Pinning

  2. […] Slow Cooker Chicken Tortilla Soup – Live Like You are Rich Raspberry Cream Brownie Trifles – Lolly Jane Tropical Pineapple Mango Salsa – Delightful E Made Orange Hot Chocolate – Simply Designing Meatloaf Cupcakes – Cincy Shopper Mini Pecan Tarts – The It Mom […]

  3. Ranveer Brar says:

    It looks delicious and yummy. I would like to try this dish at home.

    Thanks for sharing.

  4. […] you aren’t a fan of Fajitas you could try this Slow Cooker Chicken Tortilla […]

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