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Ingredients
- 1 lb 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 cups Progresso® chicken broth (from 32-oz carton)
- 1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
- 3 teaspoons dried minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips
Details
Servings 6
Preparation time 10mins
Cooking time 380mins
Adapted from pillsbury.com
Preparation
Step 1
1.Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
2.Cover; cook on Low heat setting 6 to 7 hours.
3.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.
Nutrition Information:
1 Serving (1 Serving)Calories 200(Calories from Fat 30),Total Fat 3 1/2g(Saturated Fat 1g,Trans Fat 0g),Cholesterol 45mg;Sodium 1000mg;Total Carbohydrate 22g(Dietary Fiber 3g,Sugars 5g),Protein 20g;Percent Daily Value*:Exchanges:0 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1/2 Vegetable;1 1/2 Very Lean Meat;1 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
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