Slow Cooked Tortilla Soup

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Prep Time 20 mins
Cook Time 5 hrs
Temp Low

Slow Cooked Tortilla Soup - A tasty recipe for the slow cooker.

Ingredients

  • 6 Boneless skinless chicken thighs (11/4 lbs.)
  • 1 Medium onion chopped (1/2cup)
  • 3 (6inch) Corn tortillas cut into 1 inch pieces
  • 1 1/2 Cups Green Giant Valley Fresh Steamers Niblets frozen corn, thawed
  • 1 (15oz.) Can Chick peas, drained and rinsed
  • 1 (4.5oz.) Can Chopped green chiles
  • 3/4 Cup Salsa verde
  • 2 (14 oz) Cans Chicken broth
  • 1 Teaspoon Dried oregano leaves
  • 1 Teaspoon Ground cumin
  • 1/2 Teaspoon Ground red pepper (cayenne)
  • 2 Tomatoes, seeded and chopped
  • Chopped fresh cilantro leaves

Directions

  1. Step One

    Place a slow cooker roasting bag in your slow cooker

  2. Step Two

    In a 3qt. to 4qt. slow cooker, mix all ingredients except tomatoes and cilantro.

  3. Step Three

    Cover; cook on low heat for 5-7 hours or until juice of chicken is clear when center of the thickest part is cut.

  4. Step Four

    Stir to break up chicken thighs. Stir in tomatoes before serving.

  5. Step Five

    The tortillas will dissolve during cooking, adding flavor and some thickening.

  6. Step Six

    Garnish with cilantro.

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