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Slow-Cooker Chicken Verde Tortilla Soup

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By Betty Crocker Kitchens
Updated Dec 26, 2014
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Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.

Slow-Cooker Chicken Verde Tortilla Soup

  • Prep Time 10 min
  • Total 5 hr 10 min
  • Servings 6
  • Ingredients 13
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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 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

Instructions

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

Nutrition

330 Calories
9g Total Fat
26g Protein
37g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
1160mg
48%
Potassium
830mg
24%
Total Carbohydrate
37g
12%
Dietary Fiber
7g
30%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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