Tag: Chicken Tortilla Soup

Crock Pot Green Chile Chicken & Avocado Soup

This soup is based on my Healthifed Crock Pot Chicken Tortilla Soup, which has been a favorite among my family for a few years now.

The idea for this soup originally sprang into my mind in the midst of the ‘Hatch Green Chile’ festival that takes place sometime in mid-August. I wanted a ‘white’ version of the soup that consisted of more of a clear broth base, green chilies, and chicken.

As you can see, this soup is brothy, but none-the-less full of hearty vegetables, peppers, and chicken.

The amount of peppers you add in will be entirely up to you and how hot the peppers are. I ended up using one jalapeño and two anaheim peppers. They were pretty mild and I would have liked to have added one more jalapeño (maybe even with the seeds) to get the sort of kick-in-the-pants I was seeking.

Clearly every bite is absolutely teaming with a healthy portion of broth, avocado, and cheese.

If you aren’t a fan of queso fresco, feel free to swap it out for another cheese instead… Maybe a shredded monterey jack! 

Crock Pot Green Chile Chicken & Avocado Soup
 TheSkinnyFork.com

The Skinny:
 Servings: 6 • Size: About 1 1/2 Cups • Calories: 273 • Fat: 14.5 g • Carb: 14.3 g • Fiber: 6.6 g • Protein: 23.6 g • Sugar: 6 g • Sodium: 866.8 mg

Ingredients:
Soup:
1 Lb. Boneless Skinless Chicken Breast
6 C. Reduced Sodium Chicken Broth
1-2 Jalapeños, Seeded & Diced
1-2 Anaheim Chilis, Seeded & Diced
1 14.5 Oz. Can Diced Tomatoes (No Salt Added), Drained
1 Small Onion, Diced 
1/2 C. Cilantro, Chopped
 1/2 C. Green Onions, Sliced
2 Garlic Cloves, Minced
 1 Tsp. Ground Cumin
Salt & Pepper to Taste

Garnish:
2 Avocados, Pitted & Sliced
6 Tbsp. Queso Fresco, Crumbled
 1 Lime, Cut into Wedges

Directions:

Toss all of the ingredients together in a slow cooker.

I even put my chicken breasts in whole and still frozen.

Give everything a good stir.

Secure the lid on the crock pot and cook on low for 8-10 hours or on high for 6-8. 

Once done, remove the lid and stir.

I removed the chicken and shredded it with two forks before placing back into the soup. 

Divide the soup evenly among bowls.

Top with avocado, 1 tbsp. queso fresco and a lime wedge.

CHICKEN TORTILLA SOUP (made completely from food storage!)

This recipe has been a favorite of ours for several years and I’ve made it quite a few times recently with all this cold weather we’ve been having!  One of the best things about this soup is that you can make the entire recipe with ingredients from your food storage!  I usually make this in my slow cooker, but if you can also make it on the stove in about 20-30 minutes if you need a quick meal.
Chicken Tortilla Soup
  • 3 cans cream of chicken soup
  • 3 cans chicken broth
  • 1 cup salsa 
  • 1 tsp chili powder
  • 3-4 TBSP chopped dried onion (you can use half of a medium onion instead)
  • 2 cans chicken (You could also use 2-3 cooked shredded chicken breasts or a rotisserie chicken.  I never liked canned chicken until I tried the kind from Costco-I love it and it’s the only kind I will use in place of fresh chicken!)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)

In a large saucepan, saute the onion in a little bit of the chicken broth for about 3-4 minutes on medium heat.  Add the rest of the chicken broth and all of the cream of chicken soup.  Mix well and heat to boiling.  At this point, you can put the mixture in the crockpot and add all of the other ingredients, cooking on low for about 3-4 hours.  If you would like to continue with the stove top method, just add all of the other ingredients in a large pan and simmer for about 20 minutes.
Serve with shredded cheese, sour cream, tortilla strips, avocado, tomatoes and/or anything else that sounds good!  Enjoy!

Crock Pot Chicken Tortilla Soup

Super-easy, delicious  crock pot chicken tortilla soup filled with flavor.  Chock-full of healthy ingredients, this tasty soup makes a great warming meal.

Normally I would start with my own recipe. I have a great stove top version but it wouldn’t scale down well so I needed to look around. I ended up at The Skinny Fork as an inspiration recipe. Not quit what I wanted but a great starting point. Add a little this… take out some of that… um done.

Very nice but not quit up to my stove top version which gives you some extra great taste from the fond from the stove top cooking.

Notes: This is soup so put in what you want or have and it will be good.

Here is what you need. Vary to your taste.

Chop one medium onion and a couple of celery stalks.

Mix veggies in a crock pot with one 10 oz can RoTel (Diced tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower sodium chicken broth, 1 tsp cumin, 1 tsp chili powder,1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper (optional). Mix this all together in the crock pot. This will not fit in a smaller crock pot so use a 6 quart.

Trim and cut two medium skinless boneless chicken breast into bit size pieces. Add to the pot.

Cook for 6 hours on low.

While soup is cooking, make some tortilla strips for topping. Preheat oven to 375. Thinly slice up a couple of tortillas.

Spread the tortilla strips over a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven so watch it.

Crock Pot Chicken Tortilla Soup

Super-easy, delicious crock pot chicken tortilla soup filled with flavor. Chock-full of healthy ingredients, this tasty soup makes a great warming meal.

Ingredients

  • 2 medium skinless boneless chicken breasts
  • 1 medium onion
  • 2 stalks celery
  • 1 – 10 oz can RoTel (Diced tomatoes with Green Chilies)
  • 1 – 14 oz can diced tomatoes
  • 1 cup frozen corn or 1 can corn (drained)
  • 1 – 14.5 oz can black beans rinsed
  • 2 cloves crushed garlic
  • 2 – 14 oz cans lower sodium chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper (optional)

Instructions

  1. Chop one medium onion and a couple of celery stalks.
  2. Mix veggies in a 6 qt crock pot with 0ne 10 oz can RoTel (Diced tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower sodium chicken broth, 1 tsp cumin, 1 tsp chili powder,1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper (optional). Mix this all together in the crock pot.
  3. Trim and cut two medium skinless boneless chicken breast into bit size pieces. Add to the pot
  4. Cook for 6 hours on low.
  5. While soup is cooking, make some tortilla strips for topping. Preheat oven to 375. Thinly slice up a couple of tortillas.
  6. Spread the tortilla strips over a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven so watch it.

2.2

http://www.101cookingfortwo.com/crock-pot-chicken-tortilla-soup/

From DrDan at 101 Cooking For Two

Updated
January 11 2014

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