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

Chicken soup slow-cooked using Progresso® chicken broth and veggies is a perfect Southwestern dinner when served with tortilla strips.

  • prep time 15 min
  • total time 7 hr 45 min
  • ingredients 11
  • servings 3

Ingredients

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)
  • 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 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 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 Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    750mg
    750%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    6g
    6%
      Sugars
    11g
    11%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    150%;
    Vitamin C
    25%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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