Ingredients
1
onion, chopped
2
cloves garlic, minced
1
tablespoon oilve oil
3
cups low sodium chicken broth
1
(8 ounce) can tomato sauce
1
can fire roasted diced tomatoes (or regular if you prefer less spicy)
1
can Old El Paso™ Green Chiles
1/4
cup chopped cilantro
4
cups cooked and shredded chicken (or rotisserie chicken)
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
can steamed corn, drained and rinsed
2
cups canola oil
2
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
tablespoon Old El Paso™ taco seasoning mix
Chopped fresh cilantro
1
jar (12 oz) Old El Paso™ Hot Jalapeño Slices
Light sour cream
Reduced fat shredded cheese
Preparation
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.
Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
Using a pizza cutter, cut each tortilla into 1/2 inch strips.
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.
Using a slotted spoon, remove the strips and allow to drain on a paper towel.
When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
Enjoy!
