Chicken Tortilla Soup

Get ready to add a new recipe to your list of favorite soups. This satisfying Chicken Tortilla Soup is the perfect comfort food—it’s loaded with chicken and flavorful spices and finished off with crunchy tortilla strips and plenty of fresh toppings. We love this particular Chicken Tortilla Soup recipe because prep is quick, and the use of a slow cooker means your chicken should come out mouthwateringly moist and pull-apart tender. Gather your Chicken Tortilla Soup ingredients, and get cooking!

📝 Ingredients

• 1 lb boneless skinless chicken breasts
• 2 1/2 cups from 1 carton (32 oz) Progresso™ Reduced-Sodium Chicken Broth
• 1 can (14.5 oz) Muir Glen™ Organic Petite Diced Tomatoes, undrained
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1/2 cup frozen corn
• 1/2 cup finely chopped onion
• 2 teaspoons finely chopped garlic
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 3 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese
• Sliced jalapeño chiles
• 1 container (7 oz) Old El Paso™ Crema Mexicana
• Chopped fresh cilantro leaves
• Lime wedges

👨‍🍳 Instructions

1. 1Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in slow cooker. Add remaining Soup ingredients to slow cooker; stir.
2. 2Cover; cook on Low heat setting 5 to 6 hours or until chicken is tender.
3. 3Meanwhile, heat oven to 350°F.
4. 4Brush 1 teaspoon vegetable oil over both sides of tortillas. Cut tortilla in half, then cut each half crosswise into 1/2-inch strips. Place single layer on ungreased large cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
5. 5Transfer chicken to cutting board; shred with two forks. Return to slow cooker, and stir.
6. 6To serve, ladle soup into bowls. Top each serving with Tortilla Strips and Toppings, as desired.