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.

  • 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)
  • 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.
  • 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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