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Southwest Chicken Soup with Baked Tortilla Strips

Southwest Chicken Soup with Baked Tortilla Strips
Recipe Tip
Sweeeet Potatoes!
Sweet potatoes contain carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.
Variation
For extra spice, use diced tomatoes with green chilies or add a couple tablespoons of Old El Paso® canned green chiles.
Did You Know?
Baking your own tortilla strips means you can use any kind of tortillas anytime. Cut strips like the recipe or into other shapes, which crisp as they cool. Make extra to keep on hand to sprinkle on green salads, too.

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Based on 3 ratings

Sweet potatoes have it. Orange-red veggies provide a super source of antioxidant vitamin A that helps prevent cell damage. From eatbetteramerica.
Prep Time:15 min
Start to Finish:7 hr 45 min
makes:6 servings
Soup
1lb boneless skinless chicken thighs, cut into 1-inch pieces
2medium dark-orange sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
1large onion, chopped (1 cup)
1can (28 oz) diced tomatoes, undrained
1 3/4cups Progresso® chicken broth (from 32-oz carton)
2teaspoons dried oregano leaves
1teaspoon ground cumin
1cup Green Giant® Niblets® whole kernel corn (drained) or frozen corn
1/2cup chopped green bell pepper
2tablespoons chopped fresh cilantro
Baked Tortilla Strips
8yellow or blue corn tortillas (5 or 6 inch)
1.In 3 1/2- to 4-quart slow cooker, mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin. Cover; cook on Low heat setting 7 to 8 hours.
2.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.
3.Meanwhile, heat oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool.
4.Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.
Nutritional Information
1 Serving: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 560mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 8g); Protein 21g Percent Daily Value*: Vitamin A 150%; Vitamin C 30%; Calcium 10%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
3 Reviews

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So good!
Really fresh tasting soup, better than some restaurants I might add. Leftovers are amazing!
Posted at 1:41 PM on January 11 2010 by
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Southwest Chicken Soup
This soup is pretty good. A little bland, but I added some salt and pepper and it tasted much better. Definitely very healthy, so it is guilt free eating!
Posted at 8:41 AM on August 11 2009 by
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good eats
this recipe is very good and very tasty i highly recommend it. use it often as a soup de jour at my restaurant.
Posted at 3:23 PM on May 5 2009 by chef matt
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