Lunch: Slow-Cooker Chicken Tortilla Soup

Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.

Ingredients

6 boneless skinless chicken thighs (1 1/4 lb)
1 medium onion, chopped (1/2 cup)
3 (6-inch) corn tortillas, cut into 1-inch pieces
1 1/2 cups frozen whole kernel corn, thawed
1 can (15 oz) chickpeas or garbanzo beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup salsa verde
2 cans (14 oz each) chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 tomatoes, seeded, chopped
Chopped fresh cilantro leaves, if desired

Instructions

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

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