SLOW-COOKER MEXICAN FIRE ROASTED TOMATO-CHICKEN SOUP

Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup image

If your family enjoys Mexican food, check out this zesty soup, loaded with veggies and shredded chicken, and topped with crispy tortilla strips. It's conveniently made in a slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h20m

Yield 7

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken thighs
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups frozen corn (from 12-oz bag)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
Lime wedges, if desired
Chopped avocado, if desired

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.

Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 40 mg, Fat 1, Fiber 9 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 1170 mg, Sugar 6 g, TransFat 0 g