Slow Cooker Chicken Tortilla Soup

Progresso® broth, Muir Glen® tomatoes, Green Giant® corn, Old El Paso® enchilada sauce and chiles come together in this chicken soup – a perfect slow cooked dinner.

Prep Time

Minutes

Total Time

4:45

Hrs:Mins

Makes

servings

tablespoon vegetable oil

lb boneless skinless chicken breasts

3/4

teaspoon salt

1/2

teaspoon pepper

cups water

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

can (10 oz) Old El Paso® enchilada sauce

large onion, chopped (1 cup)

can (4.5 oz) Old El Paso® chopped green chiles

teaspoon ground cumin

teaspoon chili powder

1/2

cup chopped fresh cilantro

cups tortilla chips, coarsely crushed

1/2

cup sour cream

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.

Makes 8 servings (1 1/4 cups)

Nutrition Information:

1 Serving (1 Serving)

Calories 290

Total Fat 11g

(Saturated Fat 2g,),

Sodium 1090mg;
Total Carbohydrate 28g

(Dietary Fiber 3g,

Protein 17g;

Percent Daily Value*:

Exchanges:

2 Starch;
1 1/2 Very Lean Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.