Chicken Tortilla Soup

  • Cook Time: 3 hour 5min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 3 cups low sodium chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can fire roasted diced tomatoes (or regular if you prefer less spicy)
  • 1 (4.5 ounce) can Old El Paso green chiles
  • 1/4 cup chopped cilantro
  • 4 cups cooked and shredded chicken (or rotisserie chicken)
  • 1 (1 ounce) packed Old El Paso Taco Seasoning
  • 1 (11 ounce) can steamed corn, drained and rinsed
  • FOR THE TORTILLA STRIPS
  • 2 cups canola oil
  • 2 8″ Old El Paso Burrito Tortillas
  • 1 tablespoon Old El Paso Taco Seasoning
  • OPTIONAL GARNISHES
  • cilantro, Old El Paso sliced Jalapenos, low fat sour cream, low fat shredded cheese
  1. Instructions
  2. Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
  3. Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
  4. Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  5. Before serving, prepare the tortilla crisps:
  6. In a small saucepan, heat the canola oil over medium/high heat.
  7. Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
  8. Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  9. Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that’s okay.
  10. Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  11. When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapenos, and tortilla strips. Or any of your favorite toppings!
  12. Enjoy!