Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup
Adapted from bettycrocker.com
Slow-Cooker Chicken Tortilla Soup

PREP TIME

15

minutes

TOTAL TIME

285

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

285

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    lb boneless skinless chicken breasts

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 2

    cups water

  • 1 1/2

    cups Progresso™ chicken broth

  • 1

    can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

  • 1

    can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

  • 1

    can (10 oz) Old El Paso™ enchilada sauce

  • 1

    large onion, chopped (1 cup)

  • 1

    can (4.5 oz) Old El Paso™ chopped green chiles

  • 1

    teaspoon ground cumin

  • 1

    teaspoon chili powder

  • 1/2

    cup chopped fresh cilantro

  • 4

    cups tortilla chips, coarsely crushed

  • 1/2

    cup sour cream

Directions

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper. Cook 4 minutes, turning once, until browned on both sides. Place chicken in slow cooker. Add water, broth, tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili powder. 2Cover; cook on Low heat setting 4 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Cover; cook 30 minutes longer. Top each serving with 1/2 cup crushed tortilla chips and 1 tablespoon sour cream.

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