Southwest Chicken Soup with Baked Tortilla Strips


1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 medium dark-orange sweet potato, peeled, cut into 1-inch pieces (1 cup)
1 small onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 cup Progresso® chicken broth (from 32-oz carton)
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh cilantro
4 yellow or blue corn tortillas (5 or 6 inch)

Spray 1 1/2- to 2-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.

Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.

Meanwhile, heat oven to 450°F. Spray cookie sheet with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheet. Bake about 6 minutes or until crisp but not brown; cool.

Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Exchanges:2 Starch;1 Vegetable; 2 Lean Meat

Serves 3

Source: Pillsbury

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