MEXICAN FIRE ROASTED TOMATO-CHICKEN SOUP

Mexican Fire Roasted Tomato-Chicken Soup image

Provided by @MakeItYours

Number Of Ingredients 31

1
lb boneless skinless chicken thighs
1
carton (32 oz) Progresso® chicken broth (4 cups)
2
cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag)
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1
can (15 oz) Progresso® black beans, drained, rinsed
1
sweet red bell pepper, chopped
1
medium onion, chopped (1/2 cup)
9
soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
1
tablespoon chili powder
1
teaspoon ground cumin
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/4
cup chopped fresh cilantro
2
tablespoons vegetable oil
Lime wedges, if desired
Chopped avocado, if desired
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Steps:

Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.