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Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips

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Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips
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  • Prep 15 min
  • Total 7 hr 45 min
  • Servings 6
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We're making Southwest chicken soup oh-so-easy with the help of one of our favorite kitchen appliances. Take 15 minutes to assemble the ingredients in your slow cooker, and it'll do the rest! Go about your day and return to a warm, flavorful Southwest chicken tortilla soup that's packed with sweet potatoes, corn, bell pepper and more.
Updated Nov 18, 2022

Ingredients

Soup

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
  • 1 large onion, chopped (1 cup)
  • 2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1 cup frozen corn
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons chopped fresh cilantro

Baked Tortilla Strips

  • 8 yellow or blue corn tortillas (5 or 6 inch)
Make With
Make With
Progresso Broth

Steps

  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.
  • 2
    Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.
  • 3
    Meanwhile, heat oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool.
  • 4
    Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use 2 cans regular diced tomatoes and 1 can Old El Paso™ Chopped Green Chiles instead of the tomatoes with green chilies for this Southwest soup.
  • tip 2
    Sweet potatoes and other bright orange vegetables contain beta-carotene, which your body converts to vitamin A.

Nutrition

310 Calories, 8g Total Fat, 23g Protein, 37g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
750mg
31%
Potassium
930mg
26%
Total Carbohydrate
37g
12%
Dietary Fiber
6g
26%
Sugars
11g
Protein
23g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 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; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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