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Prep 10min
Total5hr10min
Servings6
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Ingredients
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 frozen whole kernel corn, thawed
1
can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
1
can (4 oz) Old El Paso™ Chopped Green Chiles
3/4
cup salsa verde
3 1/2
cups Progresso™ 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
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Steps
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.
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Salsa verde is "green salsa," which is made from tomatillos, green chiles and cilantro. It can be found in the Mexican section of supermarkets.
The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup.
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