Chicken Tortilla Soup

Chicken Tortilla Soup

Come home to this slow-cooked chicken tortilla soup made using Old El Paso™ enchilada sauce and vegetables – perfect for Mexican-style dinner.
  • Total Time 6 Hour 20 Minutes
  • Spice Level Mild
  • Servings 6
  • Ingredients 14


  • Cooking Spray
  • 500g chicken breasts
  • 1 onion, finely chopped
  • 275g chopped tomatoes with chilli
  • 275g 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
  • 1/2 teaspoon salt
  • 4 Old El Paso™ Super Soft Corn Tortillas, cut into 3cm strips
  • To Serve
  • Coriander leaves


  • Mist a large slow cooker with cooking spray. Place the chicken into the slow cooker with all the remaining ingredients.
  • Cover and cook on a low heat setting for 6-7 hours.
  • Remove the chicken and shred then return to the slow cooker and stir with all the other ingredients. Ladle into bowls and serve garnished with coriander.


  • Garnish bowls of 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.