Best Slow Cooker Chicken Tortilla Soup From Rotel Recipes

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• 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.
• Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
• Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.4/5)

Steps:

• Put the onion, beans, Ro-Tel, corn, chicken broth, water, and spices in CrockPot and mix well. Add chicken breasts on top so they're at least partly submerged in the liquid. Cook on high 6 to 7 hours or low 8 to 9 hours. Shred the chicken breasts and stir. To serve, add a few tortilla chips in the bottom of a bowl and ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy! *Substitute taco seasoning instead of the dry spices if you like.

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

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