Instructions

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 chopped onion and 2 cloves minced garlic and cook, stirring, until translucent, about 3 minutes.
• Transfer the cooked onion and garlic to the slow cooker.
• Add to the slow cooker: 3 cups low sodium chicken broth, 18 ounce can tomato sauce, 14.5 ounce can fire roasted diced tomatoes, 4.5 ounce can Old El Paso green chiles, 4 cups cooked and shredded chicken, 2 tablespoons taco seasoning, and 11 ounce can steamed corn (drained and rinsed). Stir to combine.
• Cover and cook on high for 2–3 hours or on low for 4–5 hours.
• About 15 minutes before serving, stir in 1/4 cup chopped cilantro, then recover and continue cooking the remaining time.
• While the soup finishes, make the tortilla strips: pour 2 cups canola oil into a small saucepan and heat over medium-high.
• Using a pizza cutter, cut the 2 burrito tortillas into 1/2-inch strips.
• Fry the tortilla strips in batches in the hot oil, about 2–4 minutes per batch, until browned. Remove with a slotted spoon and drain on paper towels.
• While the strips are still hot, sprinkle them with 1 tablespoon taco seasoning. Let cool/dry completely on the paper towels.
• Ladle soup into bowls and serve topped with the tortilla strips and garnishes: cilantro, sliced jalapenos, low fat sour cream, and low fat shredded cheese.