Chicken Tortilla Soup

Come home to this slow-cooked chicken tortilla soup made using Old El Paso® enchilada sauce and vegetables – perfect for Mexican-style dinner. Pillsbury® artisan dinner rolls go great with this soup.

–

Save & Share

Servings 6

false

( 18 ) Ratings

18 Ratings

5 Stars 18%

4 Stars

3 Stars 23%

2 Stars 18%

1 Stars

Member Reviews ( 13 )

7b30783a-5805-4eb8-a608-7784a8759fc5

ingredients 12
Prep Time 10 min
Total Time 6 hr 20 min

Ingredients

1: lb boneless skinless chicken breasts

1: medium onion, finely chopped (1/2 cup)

1: can (10 oz) diced tomatoes with green chiles, undrained

1: can (10 oz) Old El Paso® mild enchilada sauce

1: can (4.5 oz) Old El Paso® chopped green chiles

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1: cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
2 Cover; cook on Low heat setting 6 to 7 hours.
3 Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.

EXPERT TIPS

toggle

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 1000mg; 1000%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 4%;
Iron: 8%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

scoobysue246

report Posted Feb. 10, 2013 3:19 PM

This soup is amazing! I made it and took it to work and it was all gone quickly :) I will definitely be making it again

hlynnrn

report Posted Oct. 10, 2012 7:01 PM

My husband absolutely LOVED this! He said it was one of the best meals I've cooked...and SO easy! I substituted the green chiles for a small package of jalapeño peppers and chopped them up. Also used two cans of diced tomatoes because I didn't have enchilada sauce. It was a little too spicy for me, but he loves spicy. We added the flour tortilla pieces in our bowls and sour cream to cool it down a little. Yummy with grilled cheese!

MsChris1221

report Posted May. 12, 2012 10:54 PM

no broth on hand? use 2 chicken bouillon cubes and 2 cups of water and it will cook up just the same. I used flour tortillas and recommend that you not add them until at least half way through the cooking process or they will get mushy and fall apart. for extra heat, use medium or hot enchilada sauce.

MsChris1221

report Posted May. 12, 2012 10:42 PM

Great soup- very hearty and flavorful with just the right amount of spice/heat. You could easily increase the heat by using medium or hot enchilada sauce. I used mild. I used flour tortillas because that is what I had on hand, and I did not add them until at least half way through the cooking time as I had a feeling that if they were in there the whole 6+ hours, they would turn to mush. Very easy to make; minimal prep; toss it all in and forget about it. Will definitely make this again.

lperillo70

report Posted Mar. 27, 2012 10:58 AM

This soup was delicious! I excluded the tortillas but only because I forgot to buy them...will try next time. I did add a can of black beans. Yummy!!!!! Will DEFINITELY make again!