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Slow-Cooker Chicken Verde Tortilla Soup

Slow-Cooker Chicken Verde Tortilla Soup
  • Prep 10 min
  • Total 5 hr 10 min
  • Servings 6
Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.
Updated December 26, 2014

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 (4.5 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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
1160mg
48%
Potassium
830mg
24%
Total Carbohydrate
37g
12%
Dietary Fiber
7g
30%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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