Slow Cooker Mexican Fire Roasted Tomato-Chicken Soup

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.

Prep Time

Minutes

Total Time

5:20

Hrs:Mins

Makes

servings

lb boneless skinless chicken thighs

carton (32 oz) Progresso® chicken broth (4 cups)

cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag)

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

can (15 oz) Progresso® black beans, drained, rinsed

sweet red bell pepper, chopped

medium onion, chopped (1/2 cup)

soft corn tortillas (6 inch), cut into 1/2-inch-wide strips

tablespoon chili powder

teaspoon ground cumin

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

1/4

cup chopped fresh cilantro

tablespoons vegetable oil

Lime wedges, if desired

Chopped avocado, if desired

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.

Makes 7 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Fire roasted tomatoes add a subtle smoky flavor to the chili. Regular diced tomatoes can be substituted if you have those on hand instead.

To easily chop cilantro, place in a small glass measuring cup and cut with kitchen scissors.

Nutrition Information:

1 Serving (1 Serving (1 1/4 Cups))

Calories 350

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 40mg;
Sodium 1170mg;
Total Carbohydrate 41g

(Dietary Fiber 9g,
Sugars 6g),

Protein 22g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 1/2 Vegetable;
0 Very Lean Meat;
2 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

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

Slow Cooker Mexican Fire Roasted Tomato-Chicken Soup

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens