Add chicken, chicken broth, Old El Paso Green Enchilada Sauce, Old El Paso Chopped Green Chiles, and diced onion to a slow cooker.
Cover, and cook on high for 4 hours, or low for 8 hours.
Remove chicken and shred using two forks. Return to slow cooker.
Stir, and serve garnished with desired toppings.
Nutrition information does not include toppings.
How To Make Crispy Tortilla Strips: Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray, avocado oil, or olive oil spray. Cut corn tortillas into thin strips. Arrange in an even layer on prepared baking sheet; spray lightly. Bake for 12-14 minutes, stirring once, until golden brown and crispy. Check frequently to make sure they don’t burn.
Stovetop Directions: Use shredded cooked chicken instead of the raw chicken. Sauté onions in Dutch oven, then add the rest of the ingredients. Simmer for 30 minutes.
This soup freezes well in an airtight container. Reheat slowly over medium heat in a saucepan (or use the slow cooker again and heat on low until hot).