Southwest Chicken Soup with Baked Tortilla Strips

 

1

lb boneless skinless chicken thighs, cut into 1-inch pieces

2

medium dark-orange sweet potatoes, peeled, cut into 1-inch pieces (2 cups)

1

large onion, chopped (1 cup)

1

can (28 oz) diced tomatoes, undrained

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

2

teaspoons dried oregano leaves

1

teaspoon ground cumin

1

cup Green Giant® Niblets® whole kernel corn (drained) or frozen corn

1/2

cup chopped green bell pepper

2

tablespoons chopped fresh cilantro

8

yellow 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.