I used store bought rotisserie chicken for this recipe. It only takes 2-3 hours to cook on high. Optional toppings are cilantro, jalapeños, low fat sour cream and low fat cheese!
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 green chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken (or rotisserie chicken)
1 (1 ounce) packed Taco Seasoning
1 (11 ounce) can steamed corn, drained and rinsed
For The Tortilla Chips:
2 cups canola oil
2 8″ Old El Paso Burrito Tortillas
1 tablespoon Old El Paso Taco Seasoning
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 that’s 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!
SimplySenia 