Slow Cooker Chicken Tortilla Soup

 

6

boneless skinless chicken thighs (1 1/4 lb)

1

medium onion, chopped (1/2 cup)

3

(6-inch) corn tortillas, cut into 1-inch pieces

1 1/2

cups Green Giant® Niblets® frozen whole kernel corn, thawed

1

can (15 oz) chick peas or garbanzo beans, drained, rinsed

1

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

3/4

cup salsa verde

2

cans (14 oz each) chicken broth

1

teaspoon dried oregano leaves

1

teaspoon ground cumin

1/2

teaspoon ground red pepper (cayenne)

2

tomatoes, seeded, chopped

Chopped fresh cilantro leaves, if desired

• 1 In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
• 2 Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.