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Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup

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Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup
  • Prep 20 min
  • Total 5 hr 20 min
  • Servings 7
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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.
Updated Dec 5, 2012

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 2 cups 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fire roasted tomatoes add a subtle smoky flavor to the chili. Regular diced tomatoes can be substituted if you have those on hand instead.
  • tip 2
    To easily chop cilantro, place in a small glass measuring cup and cut with kitchen scissors.

Nutrition

350 Calories, 11g Total Fat, 22g Protein, 41g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/4 Cups)
Calories
350
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
1170mg
49%
Potassium
570mg
16%
Total Carbohydrate
41g
14%
Dietary Fiber
9g
36%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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