Slow-Cooker Chicken Tortilla Soup

 


Ingredients

  • 1
    carton (32 oz) Progresso™ chicken broth
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1
    can (11 oz) whole kernel corn, red and green peppers, drained
  • 1
    can (10 oz) Old El Paso™ red enchilada sauce
  • 1
    cup chopped onions
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles
  • 1
    teaspoon ground cumin
  • 1
    teaspoon chili powder
  • 1
    tablespoon vegetable oil
  • 1
    lb boneless skinless chicken breasts
  • 1/2
    teaspoon pepper
  • 1/2
    cup chopped fresh cilantro
  • 4
    cups tortilla chips, coarsely crushed
  • 1/2
    cup sour cream

Steps

1 Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.

2 Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

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