Slow-Cooker Chicken Verde Tortilla Soup

 


Ingredients

  • 6
    boneless skinless chicken thighs (1 1/4 lb)
  • 1
    medium onion, chopped (1/2 cup)
  • 3
    (6-inch) corn tortillas, cut into 1-inch pieces
  • 1 1/2
    cups frozen whole kernel corn, thawed
  • 1
    can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles
  • 3/4
    cup salsa verde
  • 3 1/2
    cups Progresso™ chicken broth
  • 1
    teaspoon dried oregano leaves
  • 1
    teaspoon ground cumin
  • 1/2
    teaspoon ground red pepper (cayenne)
  • 2
    tomatoes, seeded, chopped
  • Chopped fresh cilantro leaves, if desired

Steps

1 In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.

2 Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.

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