Chicken Tortilla Soup

Chicken Tortilla Soup
1lb. boneless skinless chicken breasts
1 medium onion, finely chopped (1/2 cup)
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® mild enchilada sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
1 3/4 c. Progresso® chicken broth
1 c. frozen corn, thawed or canned
3 t. dried minced garlic
2 t. chili powder
1 1/2 t. ground cumin
1/2 t. salt
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips


Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.  Cover; cook on Low heat setting 6 to 7 hours.  Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.

Garnish bowls of soup with chopped fresh cilantro, sliced green onions or crushed tortilla chips.

Cooking the corn tortilla strips in the soup the whole time it’s cooking adds a traditional flavor similar to masa.  OR if you want you can add them the last half hour.