Southwest Chicken Soup with Baked Tortilla Strips (Cooking for Two)

(4)
  5 reviews
  • 15|min prep time
  • 7|hr|45|min total time
  • 11 ingredients
  • 3 servings

Soup

1
/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1
medium dark-orange sweet potato, peeled, cut into 1-inch pieces (1 cup)
1
small onion, chopped (1/2 cup)
1
can (14.5 oz) diced tomatoes with green chilies, undrained
1
cup Progresso™ chicken broth (from 32-oz carton)
1/2
teaspoon dried oregano leaves
1/4
teaspoon ground cumin
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn
1/4
cup chopped green bell pepper
1
tablespoon chopped fresh cilantro

Baked Tortilla Strips

4
yellow or blue corn tortillas (5 or 6 inch)

Directions

  1. 1 Spray 1 1/2- to 2-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.
  2. 2 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.
  3. 3 Meanwhile, heat oven to 450°F. Spray cookie sheet with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheet. Bake about 6 minutes or until crisp but not brown; cool.
  4. 4 Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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