SLOW-COOKER CHICKEN VERDE TORTILLA SOUP

Slow-Cooker Chicken Verde Tortilla Soup image

Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h10m

Yield 6

Number Of Ingredients 13

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 frozen whole kernel corn, thawed
1 can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup salsa verde
3 1/2 cups Progresso™ 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

Steps:

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.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 7 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 0 g