Melissas Chicken Tortilla Soup Recipes

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MELISSA'S CHICKEN TORTILLA SOUP



Melissa's Chicken Tortilla Soup image

These measurements are not exact. It's a crockpot recipe, so add extra of what you like and less of what you don't!

Provided by Mamma Bug

Categories     Chicken

Time 4h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 -3 lbs frozen chicken breasts
1 (32 ounce) carton chicken broth
2 (14 1/2 ounce) cans diced tomatoes with juice (can also use Rotel brand for a more spicy version)
1 (14 1/2 ounce) can tomato sauce
1 large onion, diced
2 (12 ounce) bags frozen corn
1 (15 ounce) can black beans, with juice
1 (15 ounce) can black beans, drained
1 bunch of chopped green onion
3 garlic cloves, chopped
cayenne pepper
chili powder

Steps:

  • Put all ingredients in a crock pot and cook on high for 4 hours.
  • 30 minutes to 1 hr prior to serving, remove chicken and shred; then add back to the soup.
  • Serve with corn tortilla chips.

Nutrition Facts : Calories 348, Fat 10, SaturatedFat 2.8, Cholesterol 58.1, Sodium 695.8, Carbohydrate 37.2, Fiber 9, Sugar 4.9, Protein 30

SLOW COOKER TORTILLA SOUP



Slow Cooker Tortilla Soup image

This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.

Provided by Melissa d'Arabian : Food Network

Time 3h10m

Yield serves 4

Number Of Ingredients 14

3 chicken thighs, skin removed
10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

Steps:

  • Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
  • Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams

Nutrition Facts : Calories 275 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 364 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams

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