Ingredients

The following ingredients have 6 Servings
  • 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
  • 2 cups canola oil
  • 2 8 " Old El Paso Burrito Tortillas
  • 1 tablespoon Old El Paso Taco Seasoning
  • cilantro (Old El Paso sliced Jalapenos, low fat sour cream, low fat shredded cheese)

Instruction

  • 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.
  • 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.
  • Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  • Before serving, prepare the tortilla crisps:
  • In a small saucepan, heat the canola oil over medium/high heat.
  • Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  • Cook the strips in batches, about 2-4 minutes or until browned. 
  • Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  • While strips are still hot and before they've dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely.
  • 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!
  • Enjoy!