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Slow-Cooker Chicken Tortilla Soup

Prep 15 min
Total 4 hr 45 min
Servings 8

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

Ingredients

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) 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

Steps

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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.