Equipment
- 1 Slow Cooker
Ingredients
- 3 cups boneless chicken breasts (cut in 1-inch pieces)
- 1 cup onion (chopped)
- 2 14 1/2 ounce cans diced tomatoes (no salt added)
- 1 14 oz. can low-sodium chicken broth
- 1 4 oz. can chopped chilies
- 1 tsp. oregano
- 1 tsp. cumin
- 1 cup frozen corn
- 1/2 cup green bell pepper (chopped)
- 6 corn tortillas (cut in 1-inch Strips)
- cilantro (optional)
Instructions
- Mix first 7 ingredients in slow cooker. Cover and cook on low 7-8 hours.
- Turn to high and stir in corn and green peppers. Cook 30 minutes until vegetables are tender.
- Heat oven to 450°F. Place tortilla strips on cookie sheets sprayed with non-stick vegetable oil spray. Bake until crisp, but not brown, about 6 minutes
- Spoon soup into bowls, top with tortilla strips. Sprinkle with cilantro if desired.
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