Come home to this slow-cooked chicken tortilla soup made using Old El Paso™ Cooking Sauce for Enchiladas – perfect for Mexican-style dinner.
Ingredients
500g chicken breast fillets
1 onion, finely chopped
1 x 227g tin chopped tomatoes
1 x 275g jar Old El Paso™ Cooking Sauce for Enchiladas
1 green chilli, chopped
400ml chicken stock
175g frozen, fresh or tinned sweet corn
3 garlic cloves, chopped
2 teaspoons mild chilli powder
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
4 Old El Paso™ Street Market White Corn Tortillas, cut into 3cm strips
Coriander leaves, to garnish
Instructions
Place the chicken fillets into a slow cooker pot with all the remaining ingredients except the coriander leaves.
Cover and cook on a low heat setting for 6-7 hours.
Remove the chicken fillets with a slotted spoon and roughly shred. Return to the slow cooker and stir to combine. Ladle the soup into bowls and serve garnished with coriander leaves.
Expert Tips
Top the soup with sliced spring onions or crushed tortilla chips.
Cooking the corn tortilla strips in the soup the whole time thickens the soup naturally and gives the soup some added texture.
