Slow-Cooker Chicken Verde Tortilla Soup

Name: Slow-Cooker Chicken Verde Tortilla Soup
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can chickpeas or garbanzo beans, drained, rinsed; 828 milliliters chicken broth; 128 grams can Old El chopped green chiles; 355 milliliters frozen whole kernel corn, thawed; 3 6-inchs (6-inch) corn tortillas, cut into 1-inch pieces; 1 leave Chopped fresh cilantro if desired; 1 teaspoon ground cumin; 1 teaspoons ground red pepper (cayenne); 118 milliliters medium onion, chopped; 1 teaspoon dried oregano leaves; 177 milliliters salsa verde; 567 grams boneless skinless chicken thighs; 2 tomatoes, seeded, chopped

Need It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 5 hours and 10 minutes. If you have salsa verde, oregano leaves, cilantro leaves, and a few other ingredients on hand, you can make it. com.

Instructions

In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.

Ingredients you will need

Cilantro

Tomato

Equipment you will use

Slow Cooker

Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180F). Stir to break up chicken thighs. Stir in tomatoes before serving.

Ingredients you will need

Chicken Thighs