Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup

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

20

Minutes

Total Time

5:20

Hrs:Mins

Makes

7

servings

1
lb boneless skinless chicken thighs
1
carton (32 oz) Progresso® chicken broth (4 cups)
2
cups Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag)
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1
can (15 oz) Progresso® black beans, drained, rinsed
1
sweet red bell pepper, chopped
1
medium onion, chopped (1/2 cup)
9
soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
1
tablespoon chili powder
1
teaspoon ground cumin
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/4
cup chopped fresh cilantro
2
tablespoons vegetable oil
Lime wedges, if desired
Chopped avocado, if desired
  1. 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.
  2. 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).
  3. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
  4. 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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.