Slow Cooker Chicken Tortilla Soup

By KSmitherman

Ingredients

• 6
• boneless skinless chicken thighs (1 1/4 lb)
• 1
• medium onion, chopped (1/2 cup)
• 3
• (6-inch) corn tortillas, cut into 1-inch pieces
• 1 1/2
• cups Green Giant® Niblets® frozen whole kernel corn, thawed
• 1
• can (15 oz) chick peas or garbanzo beans, drained, rinsed
• 1
• can (4.5 oz) Old El Paso® chopped green chiles
• 3/4
• cup salsa verde
• 2
• cans (14 oz each) chicken broth
• 1
• teaspoon dried oregano leaves
• 1
• teaspoon ground cumin
• 1/2
• teaspoon ground red pepper (cayenne)
• 2
• tomatoes, seeded, chopped
• Chopped fresh cilantro leaves, if desired

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.

Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.

Makes
6 servings (1 1/2 cups each)