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Slow-Cooker Chicken Verde Tortilla Soup
Slow-Cooker Chicken Verde Tortilla Soup
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Prep Time:
10 minutes
Total Time:
5 hours 10 minutes
Whip up a tasty Southwestern dish effortlessly with a slow cooker for a perfect blend of spices.
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 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
Instructions:
  • Combine all ingredients in a 3- to 4-quart slow cooker, excluding tomatoes and cilantro.
  • Cover and cook on Low heat setting for 5 to 7 hours, or until the juice of the chicken runs clear when the thickest part is cut (180°F). Stir to break up the chicken thighs, then add tomatoes before serving. Garnish with fresh cilantro.

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