Skinny Slow Cooker Chicken Tortilla Soup

• Meat

  • 4 cups Chicken, cooked and shredded

• Produce

  • 1/4 cup Cilantro
  • 1 Cilantro
  • 1 can Corn
  • 1 can El paso green chiles, Old
  • 2 cloves Garlic
  • 1 Onion
  • 1 can Tomatoes, fire-roasted

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Condiments

  • 1 (8 ounce can Tomato sauce

• Baking & Spices

  • 1 (1 ounce packed old el paso taco seasoning, packed Old
  • 1 tbsp El paso taco seasoning, Old

• Oils & Vinegars

  • 2 cups Canola oil
  • 1 tbsp Oilve oil

• Bread & Baked Goods

  • 16 El paso burrito tortillas, Old

Found on thecookierookie.com

Description

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
• cilantro, Old El Paso sliced Jalapenos, low fat sour cream, low fat shredded cheese

Directions

• 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 thats 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, jalapenos, and tortilla strips. Or any of your favorite toppings!
• Enjoy!