Slow Cooker Southwest Chicken Soup with Baked Tortilla Strips

By kscribner

Prep Time: 15 min
Total Time: 7 hours 45 min
Makes: 6 servings

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
• 1 large onion, chopped (1 cup)
• 2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
• 1 can (14 oz) chicken broth
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1 cup Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
• 1/2 cup chopped green bell pepper
• 8 yellow or blue corn tortillas (5 or 6 inch)
• 2 tablespoons chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

1. In 3 1/2- to 4-quart slow cooker, mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin.

2. Cover and cook on Low heat setting 7 to 8 hours.

3. Stir corn and bell pepper into soup. Increase heat setting to High. Cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.

4. Meanwhile, heat oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool. Spoon soup into bowls. Top with tortilla strips. Sprinkle with cilantro.

Kitchen Tips
You can use 2 cans regular diced tomatoes and 1 can Old El Paso® chopped green chiles instead of the tomatoes with green chilies.

Sweet potatoes and other bright orange vegetables contain beta-carotene, which your body converts to vitamin A.