Slow-Cooker Chicken Tortilla Soup

By CJKK

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 (from 32-oz carton)
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 1 can (11 oz) 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

Preparation

Step 1

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.
Cover; 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.