Slow-Cooker Chicken Tortilla Soup

2014-08-04
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 4:30 h
  • Ready In : 4:45 h

I found this recipe here: http://www.bettycrocker.com/recipes/slow-cooker-chicken-tortilla-soup/97098336-2274-4ebd-8320-17d61a1e0d1e?src=SH

Ingredients

  • 1 tablespoon vegetable oil
  • 1lb boneless skinless chicken breasts
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups water
  • 1.5 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

Method

Step 1

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over mediumhigh 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.

Step 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.

Average Member Rating

(4 / 5)

4 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • Provençal Beef Daube

  • Parker’s Split Pea Soup

  • Pesto Lasagna with Spinach and Mushrooms

  • Beef Pot Roast with Turnip Greens

  • 10 Minute Chili

Leave a Reply

Quote for the week:
“There is not a thing that is more positive than bread.” ~ Fyodor Dostoyevsky