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.

  • prep time 10 min
  • total time 6 hr 20 min
  • ingredients 12
  • servings 6

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™ 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
  • 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.
  • 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.
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