Chicken Tortilla Soup

Yields 6 servings

Preparation Time 5 hours 20 minutes

Ingredients

  • 1¼ pounds boneless skinless chicken thighs
  • ½ cup onion; chopped
  • 3 6-inch corn tortillas; cut in 1" pieces
  • 1½ cups frozen whole kernel corn; thawed
  • 15 ounces canned garbnzo beans; drained, rinsed
  • 4½ ounces canned chopped green chilies
  • ¾ cup salsa verde
  • 28 ounces chicken broth
  • 1 teaspoon oregano; dried
  • 1 teaspoon cumin; ground
  • ½ teaspoon cayenne pepper; ground
  • 2 tomatoes; seeded, chopped
  • fresh cilantro

Directions

  1. In a 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
  2. Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro