Chicken Tortilla Soup VI

Come home to this slow-cooked Chicken Tortilla Soup VI made using mild enchilada sauce, green chiles and vegetables -- perfect for Mexican-style dinner.


6 servings (about 1 cup each)


1 pound boneless skinless chicken breasts
1 medium onion, finely chopped (1/2 cup)
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 (10 ounce) can Old El Paso® mild enchilada sauce
1 (4.5 ounce) can Old El Paso® chopped green chiles
1 3/4 cups chicken broth (from 32-ounce carton)
1 cup frozen corn (from 12-ounce bag), thawed
3 teaspoons dried minced garlic
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips


Spray a 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.

Cover; cook on LOW heat setting 6 to 7 hours.

Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 6 hours 10 minutes

Additional Information

Garnish bowls of soup with chopped fresh cilantro, sliced green onions or crushed tortilla chips.

Cooking the corn tortilla strips in the soup the whole time it's cooking adds a traditional flavor similar to masa.

Nutritional Information

1 Serving (1 Serving): Calories 200 (Calories from Fat 30), Total Fat 3 1/2 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 1000 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g, Sugars 5 g), Protein 20 g; Exchanges: 1 1/2 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 Lean Meat; Carbohydrate Choices: 1 1/2

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