Best 15 Slow Cooker Chicken Tortilla Soup Recipes

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
• Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER

Steps:

• Rub chicken with salt, then follow with cumin, chili powder, and pepper.
• Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
• Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
• Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
• Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
• 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.
• Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
• Using a pizza cutter, cut each tortilla into 1/2 inch strips.
• Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
• Using a slotted spoon, remove the strips and allow to drain on a paper towel.
• When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
• Enjoy!

CHICKEN TORTILLA SOUP IN THE SLOW COOKER

Steps:

• Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
• Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• In a small pan sautee onions and garlic until tender. Pour content of pan oil and all into the slow cooker.
• In the slow cooker add chicken broth, corn, potatos, tomatos, celery & taco seasoning. Cook on low for 6 hours.
• With about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes). Shred boiled chicken and add to the slow cooker. Continue cooking soup for another hour.
• Garnish soup with cheese, avacado, clianto and crushed tortilla chips.

PAM'S SPICY SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
• Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

SLOW COOKER CHICKEN TORTILLA SOUP FROM RO*TEL

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
• Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

PILLSBURY SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
• Cover and cook on low heat setting for 6 to 8 hours.
• Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
• Serve with the garnishes, or add your own twist to this with your favorite items.
• ***Note***.
• So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)

Steps:

• 1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!

SLOW-COOKER CHICKEN VERDE TORTILLA SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
• Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.

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.

SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Cook, debone and shred chicken.
• Add minced garlic to butter in slow cooker. Saute.
• Combine all ingredients except cheese, sour cream and chips.
• Cover. Cook on low for 8 hours.
• Divide cubed cheese among 6 individual bowls.
• Ladle soup over cheese.
• Sprinkle with chips.
• Top each bowl with a dollop of sour cream.

DAWN'S YUMMY CHICKEN TORTILLA SOUP (SLOW COOKER)

Steps:

• Brown chicken lightly in butter.
• Put chicken, onion, bell pepper, corn, salsa and crushed tomatoes into crockpot.
• Add 1 cup water.
• Cook on high for 3-4 hours.
• Rinse black beans WELL (very important) until water runs clear, then add to slow cooker.
• Add Velvetta, cut into chunks so it will melt more quickly.
• Add salt and pepper to taste, and chili powder for as much heat as you want.
• Cook one more hour on high in slow cooker.
• Serve with tortilla strips or alone.

SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.3/5)

Steps:

• 1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker. 2. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. 3. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired. * Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Place all ingredients through garlic in a slow cooker. Pour in water and chicken broth, and add rest of ingredients. Cover and cook on low setting for 6-8 hours or on high setting 3-4 hours. Preheat oven to 400F. Lightly brush both sides of tortillas with oil. Cut into strips, then spread on baking sheet. Bake until crisp, about 10-15 min. To serve, sprinkle over soup.