Foodgasm Recipes

Here’s a chicken tortilla soup recipe that’s a new twist on an old favorite. It features cooked chicken, tomatoes, chilies and spices. Corn tortillas are baked in the oven and served on top of this soup.

For a festive dinner, add sides of guacamole, salsa, shredded cheddar and sour cream.

Better than anything you’ll get in a restaurant (and lower in calories too)!

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Crockpot Chicken Tortilla Soup Recipe

Prep Time

30 mins

Cook Time

6 hrs

Total Time

6 hrs 30 mins

 

An easy to put together Mexican style soup. Just a little prep work and then the slow cooker takes over! 

Course: Main Course

Cuisine: Mexican

Servings: 8

Calories: 250 kcal

Ingredients

• 1 pound cooked chicken shredded
• 1 can 15 ounces stewed tomatoes, mashed
• 1 can 10 ounces enchilada sauce - spicy or mild, your choice
• 1 can 4 ounces roasted green chilies
• 1 can 14.5 ounces chicken broth, or use 1 3/4 cups of your own
• 1 package 10 ounces frozen corn, thawed
• 1 medium yellow onion roughly chopped
• 2 cloves garlic minced
• 2 cups of water
• 6 corn tortillas quartered
• cooking spray
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 whole bay leaf
• 1/4 cup fresh cilantro chopped

Instructions

1. Try using a market rotisserie chicken for the cooked meat, or even leftovers are great. This is for chicken meat only, no bones or skin
2. Make sure the stewed tomatoes are well mashed. If you have one of the small hand-held immersion blenders, pour a little liquid from the top of the can and give the tomatoes a couple of quick whirls.
3. Whisk together the stewed tomatoes, enchilada sauce and chicken broth.
4. Combine the cooked chicken, roasted green chilies, corn, chopped onion and garlic. Place this mixture in the bottom of a crockpot.
5. Pour the tomato and broth mixture over the chicken and vegetables.
6. Season the contents of the crockpot with the cumin, chili powder, kosher salt and black pepper. Add 2 cups of water and the whole bay leaf.
7. Cover the pot and cook on low for 6 hours. If you're in a bit of a hurry, cook on high for 3 hours.
8. Just before the soup is ready, preheat the oven to 400F. Put the quartered tortillas in a large bowl and coat them with the cooking spray. Toss them in the bowl to make sure all sides are coated.
9. Spread the tortillas in a single layer on a baking tray and bake until they are crisp, about 10 to 15 minutes, stirring occasionally.
10. When the soup is ready, stir in the fresh cilantro. Serve the soup in heated bowls with some of the baked tortilla chips on top.

Food For Thought – A little lime juice would give this soup some extra zing. You could serve this with lime wedges on the side, add a squeeze of lime juice in the soup just before serving, and even use purchased lime tortilla chips if you don’t want to bake your own.

This chicken tortilla soup recipe is fine just like it is in my opinion, but you feel free to experiment and make it your own!

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This Chicken Soup Slow Cooker style answers the question of what is easy, tasty and good for you. A chicken and white bean soup with fresh vegetables and plenty of spice is satisfying and nutritious.

And other than having to cut up some chicken breast, it can’t get much easier.

This is a good base recipe to use as a starter for your flights of fancy.

Add jalapenos and cayenne for a spicier soup, and garnish it with sour cream and scallions.

You could just as easily increase the garlic and add basil pesto and chopped tomatoes to go Italian. Our version is flavored with Southwestern ingredients such as cumin and salsa.

Any way you serve it, you have a dinner winner!

Southwestern Chicken Soup Slow Cooker Style with White Beans

Ingredients

1 pound boneless skinless chicken breast
1 can (16 ounces) small white beans, rinsed and drained
1 cup salsa – try Pace’s Thick and Chunky
1 quart chicken broth
1 large onion, chopped
1 cup frozen corn, thawed
2 large cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons chili powder
kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and black pepper. Cut them in bite-sized pieces and put them in the bottom of a slow cooker.

Whisk together the chicken broth with the cumin and chili powder, and then pour it over the chicken.

Add the chopped onion, salsa, minced garlic, white beans and the corn to the pot. Cover with a lid and turn on low. Cook for 6 to 8 hours, or until the chicken is cooked through. Ladle some of the chicken and vegetables with the broth into heated bowls.

Food For Thought – Make this a festive Southwestern meal by garnishing the soup with chunks of ripe avocado and lime wedges. Hot tortilla chips served on the side would complete it perfectly

Good To Know – To turn this from a soup to a stew, cup the amount of chicken broth in half. You can also leave the chicken breasts whole and serve the thickened sauce of salsa and vegetables over the top.

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This Chicken Soup Crock Pot Recipe reminds me of one of those prize winners from a chili cook-off. Chili beans, chicken and beer, whatever doesn’t get nailed down gets thrown into the pot.

And usually with incredibly tasty results. And that’s what we have here.

Lots of garnishes – cheddar cheese, sour cream, tortilla chips- all add to the finished dish.

Be forewarned, this will stick to your ribs, and it is very filling.

This recipe calls for a package of taco seasoning, but there’s a make-your-own recipe at the bottom of this page that is truly terrific, and you can expand the recipe to make sure you always have some on hand in your pantry.

Taco Chicken Soup Crock Pot Recipe

Ingredients

3 boneless skinless chicken breasts
1 can (16 ounces) chili beans
1 can (15 ounces) black beans, drained and rinsed
2 cans (10 ounces) diced tomatoes with chilies, such as Rotel
1 can or bottle (12 ounces) beer – regular or light, your favorite!
2 cups frozen corn, thawed
1 can (8 ounces) tomato sauce
1 large onion, chopped
1 package (1.25 ounces) taco seasoning mix
1 bay leaf
2 tablespoons chili powder
kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and ground black pepper. Sprinkle both sides of each breast with the chili powder.

Put the chopped onion, corn, black beans, diced tomatoes and chili beans in a slow cooker. Whisk together the tomato sauce with the taco seasoning mix and pour it over the vegetables.

Place the seasoned chicken breasts on top of the beans and vegetables. Pour the beer over the chicken and add the bay leaf. Make sure the chicken is submerged under the beer – you may have to press them down to keep them covered.

Cover the pot and turn on low, and cook for 5 hours. Take the chicken breasts out at that time and either shred them or cut into dice. Return the chicken to the pot, stir it in and continue cooking for 2 more hours.

Food For Thought – If you are serving this for a buffet or party, set out as many garnishes as you can. Go with shredded cheddar cheese, tortilla strips, avocado chunks or guacamole, fresh salsa or pico de gallo, sour cream and a small bowl of crushed red chili flakes. And don’t forget the beer!

Homemade Taco Seasoning Mix

1 tablespoon chili powder
11/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/4 teaspoon crushed red chili flakes

Whisk all the ingredients together and store in an airtight container.

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This Chicken Soup Crock Pot Recipe is sort of an international compilation of flavors, textures and ingredients. It has curry powder, rice noodles, ginger, white wine, oregano, sage and jalapenos and a lot more.

All are simmered gently in a crock pot for hours, and the final soup will amaze family and friends.

Try to make sure you get as many of the listed ingredients as possible for this soup – it makes a large volume, perfect for tailgating and buffets, and keep a copy of the recipe handy, you will be getting several requests for it!

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Spicy Thai Noodle Chicken Soup Crock Pot Recipe

Ingredients

3 boneless skinless chicken breasts
1 1/4 quarts chicken broth
1 cup white wine
1 large yellow onion, chopped
4 stalks celery, cut into large dice
4 large carrots, peeled and cut into large dice
3 green onions, chopped
3 cloves garlic, minced
2 medium jalapeno, finely diced
1 teaspoon fresh ginger, grated
1/2 package (12 ounces) dried rice noodles
1 tablespoon curry powder
1/2 teaspoon dried sage
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano, crushed
1/2 teaspoon cayenne pepper
kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and ground black pepper, and then cut them into 1 inch cubes.

Whisk together the white wine, chicken broth, curry powder, dried sage, poultry seasoning, oregano and cayenne pepper.

Put the chopped onion, celery, carrots, green onions, minced garlic, grated ginger and jalapenos into the crockpot. Put the cubed chicken on top of the vegetables, then pour the liquids over the chicken.

Cover the pot and turn on low. Cook for 8 hours. With 15 minutes left of cooking time, add 1 cup of hot water to the pot and add the dried rice noodles. Stir them well, cover the pot and continue cooking.

Food For Thought – For just a little different flavor, heat a little oil in a skillet and sauté the cubed chicken pieces until just lightly brown.

Add the minced garlic and grated ginger, then add the cup of white wine.

Scrape up any brown bits sticking to the skillet and pour the chicken and wine with the garlic and ginger over the vegetables in the crockpot. Continue as above.

Good To Know – Because the chicken in this recipe is diced, you can cook the soup on high for 5 hours and the chicken should be cooked through.

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!

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