Slow-Cooker Chicken Tortilla Soup Recipe

Credit : allrecipes.com
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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Slow-Cooker Chicken Tortilla Soup Recipe” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Slow-Cooker Chicken Tortilla Soup Recipe” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:

  • “stacie” : After reading a review from a reviewer in Mexico I followed his/her lead on preparing this soup. THIS IS THE BEST TORTILLA SOUP THERE IS. I used 3 good sized FROZEN boneless chicken breasts. I mixed ALL remaining ingredients (except the cilantro & lime juice) in a large mixing bowl… poured it over the chicken breasts turned on the slow cooker to low left and played golf.. came home.. shredded the chicken let it go another 2 hours added the lime juice and cilantro… opened a cold beer… crumbled some tortilla chips (from a bag)… and had a GREAT meal. Next time I’ll garnish with avocado chunks. MAKE THIS SOUP —— TONIGHT!!!!!!!
  • “linda” : This was great! I used only 1/2 tsp of cumin and chili powder so it wouldn’t be too hot. And I threw in 2 whole chicken breasts and shredded them after they cooked. (the meat was so tender it just fell apart) My only change in the future will be to use tortilla chips instead of corn tortillas…it would be less work same taste.
  • “elodie” : Yum! I have to admit that I tweaked this a bit to suit my family’s tastes but what a wonderful starting point! I seldom even look at recipes that are rated less than 4 (there are just so many great recipes from all you wonderful cooks – and never enough time to make them all!). And I always read the reviews first before I start cooking (it pays to do so). My changes: diced mexican-style tomatoes; one jalapeno chopped (we like it spicy); a can of black beans; one package of frozen corn black beans and peppers; about 1 1/2 tsps mexican oregano; and 1 tsp. each of chili powder taco seasoning (from this site) and cumin. I just laid the frozen chicken breasts in the rest of the mixture and took them out after about 5 hours on low to let them cool so I could shred them. I took the advice of another reviewer and used my immersion blender to puree the soup just a bit (while the chicken was cooling) and at the very end I added about a T. of lime juice. I served this with the Homesteader Cornbread from this site and a green salad of romaine tomatoes cucumbers and avocado with the Spicy Cilantro Dressing also from this site. Thanks for a great dinner everyone!
  • “stephanie” : Such an easy and wonderful recipe! I did make a few adjustments. I used chicken broth instead of water. I also used spicy rotel instead of the mashed whole tomatos. I also doubled the garlic cilantro and added a few dashes of cayennne pepper. I used some minced fresh jalapeno and the juice from one lime. The lime juice makes a huge difference…trust me. I took the advice of another reviewer and added a can of drained black beans and I am really glad I did. I put three whole chicken breasts in and shredded it about an hour before it was finished cooking. I also have to say the tortilla strips are 100% worth making….brush with a little garlic olive oil for an awesome flavor. I served with a topping of shredded cheese sour cream and diced advocado. Thank you so much for this recipe! So easy and so tasty! This is going to be a favorite soup in our house from now on!
  • “tina” : First there was silence as the spoons were lifted…..and then one by one my family (including me) uttered “Oh my gosh” and “This is incredible!” and then silence again as we savoured the next spoonful followed by more compliments! I gave it 5 stars because it’s an excellent recipe and I’d give it 10 stars with the minor changes I made. First of all I threw 5 medium-sized raw boneless skinless chicken breasts right into the crockpot. And then added the recipe’s ingredients including these changes: I subbed 1 can of diced tomatoes for the whole ones 1/2 tsp garlic powder for the garlic cloves and subbed a can of chicken broth for the water (for a total of 2 cans chicken broth) and decreased the salt to 1/2 tsp. I set the slow-cooker on High shredding the chicken after 3 hours then added 1 can of black beans and 1 chopped red pepper and then set it on Low for another 2 hours to really let the flavours meld. We added shredded cheddar and sour cream as toppings along with the home-made tortilla strips (baked for just 8 minutes. Watch carefully so they don’t burn!) and cilantro. We found the spiciness to be just right. But if you want it “hotter” I’d suggest using “medium” or “hot” enchilada sauce. Thanks Elena for an awesome awesome recipe!
  • “sina” : I didn’t know one could copy a recipe from a cookbook onto this website or I would have done it years ago. This recipe is straight out (verbatim) of my crock-pot cookbook and I’ve been making it for years. My husband likes it so much that I usually double the recipe so that we can freeze some and eat off it forever. I get requests for this soup often; it always gets eaten right up and gets rave reviews every time. My favorite ingredient is actually the enchilada sauce as it makes the soup just spicy enough for everyone’s taste.

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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