Slow-Cooker Chicken Tortilla Soup

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

15

Minutes

Total Time

4:45

Hrs:Mins

Makes

8

servings

1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts
3/4
teaspoon salt
1/2
teaspoon pepper
2
cups water
1 1/2
cups Progresso® chicken broth (from 32-oz carton)
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1
can (10 oz) Old El Paso® enchilada sauce
1
large onion, chopped (1 cup)
1
can (4.5 oz) Old El Paso® chopped green chiles
1
teaspoon ground cumin
1
teaspoon chili powder
1/2
cup chopped fresh cilantro
4
cups tortilla chips, coarsely crushed
1/2
cup sour cream
  1. 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.
  2. 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:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.