Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup

Posted on by pamalee
Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup
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Ingredients
  1. 1
  2. lb boneless skinless chicken thighs
  3. 1
  4. carton (32 oz) Progresso® chicken broth (4 cups)
  5. 2
  6. cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag)
  7. 1
  8. can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
  9. 1
  10. can (15 oz) Progresso® black beans, drained, rinsed
  11. 1
  12. sweet red bell pepper, chopped
  13. 1
  14. medium onion, chopped (1/2 cup)
  15. 9
  16. soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
  17. 1
  18. tablespoon chili powder
  19. 1
  20. teaspoon ground cumin
  21. 1
  22. teaspoon salt
  23. 1/4
  24. teaspoon ground red pepper (cayenne)
  25. 1/4
  26. cup chopped fresh cilantro
  27. 2
  28. tablespoons vegetable oil
  29. Lime wedges, if desired
  30. Chopped avocado, if desired
Instructions
  1. 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. 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. 3 Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
  4. 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.
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