Best 5 Slow Cooker Pork Tortilla Chip Soup Recipes
Indulge in a tantalizing culinary journey with our exquisite Slow Cooker Pork Tortilla Chip Soup, a symphony of flavors that will delight your taste buds. This hearty and comforting soup is a perfect blend of savory pork, tender vegetables, and a rich, flavorful broth, all enveloped in the irresistible crunch of tortilla chips. With a medley of recipes to choose from, ranging from classic to zesty variations, this versatile dish promises a culinary adventure like no other. Dive into the classic Slow Cooker Pork Tortilla Chip Soup, a timeless recipe that embodies the essence of this dish. Alternatively, embark on a spicy expedition with the Kicked-Up Slow Cooker Pork Tortilla Chip Soup, where a blend of chili peppers ignites a fiery passion on your palate. For those who prefer a vegetarian delight, the Vegetarian Slow Cooker Tortilla Chip Soup offers a symphony of vegetables, beans, and spices, creating a hearty and satisfying meal. And for a unique twist, the Slow Cooker Pork and Sweet Potato Tortilla Chip Soup introduces a delightful harmony of sweet potatoes and tender pork, creating a captivating flavor profile. No matter your preference, our Slow Cooker Pork Tortilla Chip Soup collection promises an unforgettable culinary experience.
Let's cook with our recipes!
SLOW COOKER TORTILLA SOUP
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
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
SLOW COOKER PORK TORTILLA (CHIP) SOUP
Found this in Parents Magazine January 2005 issue. Haven't made it yet, but want to soon. Crushed tortilla chips give this soup its authentic flavor and hearty texture.
Provided by Some1sGrandma
Categories Pork
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat oil over medium-high heat.
- Add onion and cook until softened, about 6 minutes.
- Stir in chili powder, cumin, and garlic; cook 1 minute more.
- Transfer to slow cooker and add pork, tomatoes, chilies, broth, and tortilla chips.
- Cover and cook 4 hours on high.
- Stir in corn.
- Ladle into serving bowls and garnish with cilantro.
Nutrition Facts : Calories 281.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 86.1, Sodium 1101.6, Carbohydrate 17.2, Fiber 2.1, Sugar 2, Protein 33.2
SLOW-COOKER CHICKEN TORTILLA SOUP
The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/3 Cups, Sodium 870 mg, Sugar 4 g, TransFat 0 g
SLOW COOKER TACO SOUP
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Provided by Janeen Barlow
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g
SLOW-COOKER CHICKEN TORTILLA SOUP
While the origins of tortilla soup (also known as sopa Azteca or sopa de tortilla) can be traced to central Mexico, it has many variations, often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and topped with fried leftover tortillas and other garnishes. In this nontraditional slow-cooker version, tomatoes, onion, garlic and chile are charred under the broiler (on a foil-lined sheet pan, for easy clean-up), then go straight into the slow cooker, where they add savory depth to the chicken soup. (No slow-cooker? Use the stovetop version of this recipe.)
Provided by Sarah DiGregorio
Categories poultry, soups and stews, main course
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil, add the plum tomatoes and arrange them in an even layer, cut sides up. Add the onions, cherry tomatoes, garlic and jalapeños, distributing them evenly, and broil for 15 minutes, checking and rotating the pan every 5 minutes to make sure the vegetables are charring and blistering evenly. (The vegetables should be blackened in spots, slumped and sizzling. Many of the cherry tomatoes will have burst.)
- Discard the garlic skins, then roughly chop the onion, garlic, jalapeños and plum tomatoes, transferring them to a 5- to 8-quart slow cooker. Transfer the cherry tomatoes and any juices to a separate bowl and refrigerate.
- Stir the oil, tomato paste, cumin, oregano, salt, onion powder and garlic powder into the slow cooker, followed by the chicken broth, carrots and chicken thighs. Cover and cook on low for 5 hours.
- Before serving, fold the avocado into the cherry tomatoes; season with a pinch of salt and the juice of half the lime.
- In the slow cooker, coarsely shred the chicken with two forks. Add the juice of the remaining lime half, and season to taste with salt.
- Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
Tips:
- For a spicier soup, use a can of diced tomatoes with green chilies or add a teaspoon of chili powder.
- If you don't have a slow cooker, you can make this soup in a Dutch oven over low heat for about 2 hours.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over low heat until warmed through.
- Serve the soup with your favorite toppings, such as shredded cheese, sour cream, avocado, or salsa.
Conclusion:
This slow cooker pork tortilla chip soup is a delicious and easy meal that's perfect for a busy weeknight. It's also a great way to use up leftover pork. The soup is packed with flavor and the tortilla chips add a fun and crunchy texture. Serve it with your favorite toppings and enjoy!
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