SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP

Skinny Slow-Cooker Chicken Tortilla Soup image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h5m

Yield 6

Number Of Ingredients 15

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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 (1 ounce) packed Old El Paso™ taco seasoning mix
1 can steamed corn, drained and rinsed
2 cups canola oil
2 8" Old El Paso™ flour tortillas for burritos
1 tablespoon Old El Paso™ taco seasoning mix
Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese

Steps:

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!