Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips

Name: Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips
Prep time: 7 h 45 min
Cook time: 7 h 45 min
Total time: 7 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 822 grams cans each) diced tomatoes with green chilies, undrained; 414 milliliters Progresso® chicken broth (from 32-oz carton); 237 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 8 6-inchs yellow or blue corn tortillas (5 or 6 inch); 2 Tbsps chopped fresh cilantro; 118 milliliters chopped green bell pepper; 1 teaspoons ground cumin; 237 milliliters large onion, chopped; 1 teaspoon dried oregano leaves; 454 grams boneless skinless chicken thighs, cut into 1-inch pieces; 2 mediums sweet potatoes, peeled, cut into 1-inch pieces (2 cups)

Slow-Cooker Southwest Chicken Soup with Baked Tortill From preparation to the plate, this recipe takes about 7 hours and 45 minutes. A mixture of chicken thighs, chicken broth, valley corn, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Autumn event.

Instructions

Spray 3 1/2- to 4-quart slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.

Ingredients you will need

Sweet Potato

Tomato

Whole Chicken

Oregano

Broth

Cumin

Onion

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.

Ingredients you will need

Bell Pepper