Chicken Tortilla Soup

Chicken Tortilla Soup

Come home to this slow-cooked chicken tortilla soup made using Old El Paso™ Cooking Sauce for Enchiladas – perfect for Mexican-style dinner.
Total Time 6 Hours 20 Minutes
Servings 6
Spice Level Mild
Ingredients 13

Ingredient List


  • 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


  1. Place the chicken fillets into a slow cooker pot with all the remaining ingredients except the coriander leaves.
  2. Cover and cook on a low heat setting for 6-7 hours.
  3. 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.