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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Servings 3

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( 4 ) Ratings

4 Ratings

5 Stars 43%

4 Stars

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 5 )

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ingredients 11
Prep Time 15 min
Total Time 7 hr 45 min

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® Valley Fresh 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)

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

lfsmith5397

report Posted Nov. 24, 2012 11:26 AM

Delicious! My husband is not a fan of southwestern foods, but he loved this soup. It is now a standard at our house and I will be making it often.

jco1990

report Posted Jan. 22, 2012 1:43 PM

This was delicious! I used cooked leftover Turkey instead of the chicken and it was ready to eat in 3.5 hours. I planned on it for a Sunday night supper, but we ate it for lunch, since it was done and it smelled so good!

tbm0

report Posted Oct. 13, 2010 10:33 PM

Perfect sized recipe that will work well in my 1-1/2 quart slow cooker. I wish there were more recipes that would fit my slow cooker.

greenbakerman

report Posted Oct. 12, 2010 11:26 AM

hello! i still made it in the crockpot, *thats the great part. though i did heat a cast iron pan to high heat, added some safflower oil and seared NOT cooked the chicken until browned. added some chipotle at the end and made my own tortillas

isaaccorns

report Posted Oct. 11, 2010 3:14 PM

I also used 1/2 teaspoon of celery salt and I also cooked the chicken in a little of water cut up in pieces cooked all on the stove top for about 1.5 hours used corn chips, and crushed them in the bowl instead was very flavorful and delicious.