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 chick peas or garbanzo beans, drained, rinsed; 128 grams can Old El Paso® chopped green chiles; 794 grams cans each) chicken broth; 355 milliliters Green Giant® Niblets® frozen whole kernel corn, thawed; 3 6-inchs (6-inch) corn tortillas, cut into 1-inch pieces; 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

Slow-Cooker Chicken Verde Tortilla Soup is a gluten free and dairy free main course. This recipe makes 6 servings with 275 calories, 25g of protein, and 7g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of chicken thighs, ground pepper, kernel corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes.

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 (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving.

Ingredients you will need

Chicken Thighs