Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup
"If your family enjoys Mexican food, check out this zesty soup, loaded with veggies and shredded chicken, and topped with crispy tortilla strips. It's conveniently made in a slow cooker...."
INGREDIENTS
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lb boneless skinless chicken thighs
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1
•
carton (32 oz) Progresso® chicken broth (4 cups)
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2
•
cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag)
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1
•
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
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1
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can (15 oz) Progresso® black beans, drained, rinsed
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1
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sweet red bell pepper, chopped
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1
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medium onion, chopped (1/2 cup)
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9
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soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
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1
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tablespoon chili powder
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1
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teaspoon ground cumin
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1
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teaspoon salt
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1/4
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teaspoon ground red pepper (cayenne)
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1/4
•
cup chopped fresh cilantro
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2
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tablespoons vegetable oil
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Lime wedges, if desired
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Chopped avocado, if desired
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