Southwest Chicken Soup with Baked Tortilla Strips

Enjoy dinner with baked tortilla strips and slow-cooked chicken soup made using Progresso® chicken broth and Green Giant® Valley Fresh Steamers™ Niblets® corn.

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  • prep time 15 min
  • total time 7 hr 45 min
  • ingredients 11
  • servings 6
 

Ingredients

Soup

1
lb boneless skinless chicken thighs, cut into 1-inch pieces
2
medium dark-orange sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
1
large onion, chopped (1 cup)
2
cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1/2
cup chopped green bell pepper
2
tablespoons chopped fresh cilantro

Baked Tortilla Strips

8
yellow or blue corn tortillas (5 or 6 inch)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 3 1/2- to 4-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 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. 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 3 1/2- to 4-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 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. 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
310
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
750mg
750%;
Total Carbohydrate
37g
37%
(Dietary Fiber
6g
6%
  Sugars
11g
11%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
25%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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