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.

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  • 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Eating soups and stews is an easy--and delicious--way to include more vegetables in your diet. Other options: Snack on baby carrots, cucumber slices and celery sticks.

Nutritional information

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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.