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Skinny Slow-Cooker Chicken Tortilla Soup

skinny slow-cooker chicken tortilla soup Entree Mexican
Skinny Slow-Cooker Chicken Tortilla Soup
  • Prep 5 min
  • Total 3 hr 5 min
  • Servings 6

Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.

Updated August 15, 2016
Old El Paso
Make with
Old El Paso


  • 1
    onion, chopped
  • 2
    cloves garlic, minced
  • 1
    tablespoon oilve oil
  • 3
    cups low sodium chicken broth
  • 1
    (8 ounce) can tomato sauce
  • 1
    can fire roasted diced tomatoes (or regular if you prefer less spicy)
  • 1
    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 mix
  • 1
    can steamed corn, drained and rinsed


  • 2
    cups canola oil
  • 2
    8" Old El Paso™ flour tortillas for burritos
  • 1
    tablespoon Old El Paso™ taco seasoning mix


  • Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese


  • 1
    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.
  • 2
    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.
  • 3
    Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  • 4
    Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
  • 5
    Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
  • 6
    Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  • 7
    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.
  • 8
    Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  • 9
    When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
  • 10

  • If you prefer this spicier, add some jalapenos and use Old El Paso™ Hot and Spicy Taco Seasoning!
  • You can also bake the tortilla crisps. Bake for 10-15 minutes at 350°F, watching carefully to make sure they don’t burn.

No nutrition information available for this recipe

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