Slow-Cooker Chicken Tortilla Soup

Progresso broth, Muir Glen  tomatoes, Green Giant  corn, Old El Paso enchilada sauce and chiles come together in this chicken soup – a perfect slow cooked dinner.

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

Method

• 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.