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Slow-Cooker Chicken Tortilla Soup

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups water
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1 large onion, chopped (1 cup)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 cup chopped fresh cilantro
  • 4 cups tortilla chips, coarsely crushed
  • 1/2 cup sour cream

Instructions

  1. Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper. Cook 4 minutes, turning once, until browned on both sides. Place chicken in slow cooker. Add water, broth, tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili powder.
  2. Cover; cook on Low heat setting 4 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Cover; cook 30 minutes longer. Top each serving with 1/2 cup crushed tortilla chips and 1 tablespoon sour cream.

Find it online: https://legenrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/