Prep : 20 mins
Cook : 8 hrs
Total Time : 8hrs 20 mins
Servings : 6
Ingredients
2cups frozen whole kernel sweet corn
1can (15 oz) Progresso™ black beans, drained, rinsed
1can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1can (8 oz) Muir Glen™ organic tomato sauce
2cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1medium onion, diced (1/2 cup)
3cups Progresso™ unsalted chicken stock (from 32-oz carton)
3boneless skinless chicken breasts, cut into bite-size pieces
1package (1 oz) Old El Paso™ taco seasoning mix
4corn tortillas (6 inch)
1tablespoon vegetable oil
1/4teaspoon salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Chopped cilantro, if desired
Diced avocado, if desired
Directions
1-In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in stock, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
2-While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
3-When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.