Dinner
Slow-Cooker Chicken Tortilla Soup
Description
Want to make a delicious, homemade soup with little to no fuss? This Slow-Cooker Chicken Tortilla Soup is the perfect choice—and it takes just 15 minutes of easy prep! Let your slow-cooker do the heavy lifting while you go about your day, then come home to the enticing aromas of chicken, green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. This slow-cooker tortilla soup is a must-make.
Ingredients:
- 1 carton (32 oz) Progresso™ chicken broth
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 can (11 oz) whole kernel corn, red and green peppers, drained
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 cup chopped onions
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts
- 1/2 teaspoon pepper
- 1/2 cup chopped fresh cilantro
- 4 cups tortilla chips, coarsely crushed
- 1/2 cup sour cream
Directions:
- Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
- Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.
