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Skinny Slow-Cooker Chicken Tortilla Soup

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  • Prep 5 min
  • Total 3 hr 5 min
  • Servings 6
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Chilly days call for comfort food—and this skinny tortilla soup recipe is just the thing to satisfy your craving. Canned ingredients like tomato sauce, diced tomatoes, green chiles and corn combine with shredded pre-cooked chicken and other simple store-bought ingredients to make prep a breeze. Let your ingredients slow cook while you go about your day, then come home to a delicious, light lunch or dinner that's ready to eat. Don't be shy with the toppings on your skinny tortilla soup!
By Becky Hardin
Updated Nov 2, 2023
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  • 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 (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 cup chopped cilantro
  • 4 cups cooked and shredded chicken (or rotisserie chicken)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can steamed corn, drained and rinsed

Tortilla strips

  • 2 cups canola oil
  • 2 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix

Toppings, as desired

  • Chopped fresh cilantro
  • 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
  • Light sour cream
  • Reduced fat shredded cheese
Make With
Old El Paso


  • 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

Tips from the Betty Crocker Kitchens

  • tip 1
    To make your skinny tortilla soup a little spicier, swap in Old El Paso™ Hot & Spicy Taco Seasoning and add some jalapeños.
  • tip 2
    Want to bake the tortilla strips instead of cooking them in oil? Bake for 10 to 15 minutes at 350°F, watching carefully to make sure they don’t burn.


Nutrition Facts are not available for this recipe
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