Skinny Slow-Cooker Chicken Tortilla Soup

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Skinny Slow-Cooker Chicken Tortilla Soup
  • Prep 5 min
  • Total 3 hr 5 min
  • Servings 6
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Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.
By Becky Hardin
Updated May 26, 2022


  • 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 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 Old El Paso™ 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
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
    If you prefer this spicier, add some jalapenos and use Old El Paso™ Hot and Spicy Taco Seasoning!
  • tip 2
    You can also bake the tortilla crisps. Bake for 10-15 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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