adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips
0 Likes
Prep Time:
15 minutes
Total Time:
7 hours 45 minutes
Effortlessly make scrumptious Southwest chicken tortilla soup in a slow cooker. Just 15 minutes of preparation yields a hearty blend of sweet potatoes, corn, bell pepper, and spices. Simply set it and forget it until ready to enjoy!
Ingredients:
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
  • 1 large onion, chopped (1 cup)
  • 2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1 cup frozen corn
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 8 yellow or blue corn tortillas (5 or 6 inch)
Instructions:
  • Prepare your slow cooker by giving it a light coating of cooking spray. Combine chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in the slow cooker. Cover and cook on Low heat setting for 7 to 8 hours.
  • Mix in the corn and bell pepper and turn up the heat to High. Cover and cook for approximately 30 minutes, or until the chicken is fully cooked and the vegetables are soft.
  • Preheat oven to 450°F and spray 2 cookie sheets with cooking spray. Cut each tortilla into strips and arrange in a single layer on the cookie sheets. Bake for about 6 minutes until crisp but not brown. Allow to cool before serving.
  • Ladle soup into separate bowls. Garnish with tortilla strips and a sprinkle of fresh cilantro.

Similar Recipes