When the cold season hits make this easy slow cooker chicken noodle soup recipe by adding lean white meat, vegetables, stock, and pasta to your crockpot. Chicken enchilada was the signature soup at one of my favorite lunch spots growing up; I still devour a bowl every time I return home. It is a thicker, richer cousin.

Recipe: Slow- Cooker Chicken Tortilla Soup. Chicken soup is one of my favorite things to make in the slow cooker. As long as you use dark meat, the chicken never overcooks during the long cooking time, and making a big batch means that you can have it for dinner and stock the freezer at the same time.

• This is a Mexican inspired taco-style soup. Chilli beans are slowly cooked with sweetcorn, black beans and chicken in a seasoned tomato base. Serve with a dollop of.
• This flavorful Mexican-inspired Slow Cooker Chicken Enchilada soup is packed with juicy chicken and hearty vegetables then topped with sharp cheddar cheese and a.

This Tex- Mex version has fire- roasted tomatoes, carrots, and black beans in a lightly spiced broth, and hits all the notes when you need a bright- yet- warming meal. None of the ingredients in the soup base need to be precooked — just chop and throw them right into the slow cooker. It's worth seeking out fire- roasted canned tomatoes, since the fire- roasting adds a light charred flavor. If you can't find it, though, just use regular diced tomatoes instead. Black beans and lime juice go into the hot soup at the last minute so that the beans don't overcook and the lime juice flavor stays bright, but my favorite part about the soup are the crispy tortilla chips that get sprinkled onto each bowl before serving. Toppings are the name of the game for tortilla soup, so don't be shy and have a good selection for everyone to choose from.

Serves 4 to 6 (makes about 2 1/2 quarts)For the soup: 1 1/2 pounds bone- in, skin- on chicken thighs. To finish: 1 (1. 5- ounce) can black beans, drained and rinsed. Juice 1/2 medium lime. Crumbled tortilla chips. Optional toppings: Sliced avocado, fresh cilantro, shredded Monterey Jack cheese, Mexican hot sauce, lime wedges. For the soup: Place all the ingredients in the insert of a 4- quart or larger slow cooker in an even layer.

Slow Cooker Chicken, Bacon, and Potato Soup Recipe. This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season. Belgium Waffle Recipe.

Cover the slow cooker and cook until the chicken is tender and the soup is flavorful, 6 hours on low or 4 hours on high. To finish: Transfer the chicken to a large plate. When cool enough to handle, remove and discard the skin, bones, and any cartilage. Shred the chicken and add the meat back into the soup. Add the black beans and lime juice and stir to combine.

Taste and season with salt as needed. Serve the soup with crumbled tortilla chips and other toppings. Recipe Notes. Freezing instructions: This soup can be frozen for up to 2 months.