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
- 2 cups canola oil
- 2 8 ” Old El Paso Burrito Tortillas
- 1 tablespoon Old El Paso Taco Seasoning
Optional:
- cilantro Old El Paso sliced Jalapenos, low fat sour cream, low fat shredded cheese
INSTRUCTIONS
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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.
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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.
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Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
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Before serving, prepare the tortilla crisps:
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In a small saucepan, heat the canola oil over medium/high heat.
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Using a pizza cutter, cut each tortilla into 1/2 inch strips.
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Cook the strips in batches, about 2-4 minutes or until browned.
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Using a slotted spoon, remove the strips and allow to drain on a paper towel.
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While strips are still hot and before they’ve dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely.
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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!
HarbinSTRONG 