Ingredient:
2 cups frozen whole kernel sweet corn
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (8 oz) Muir Glen organic tomato sauce
2 cans (4.5 oz each) Old El Paso chopped green chiles, undrained
1 medium onion, diced (1/2 cup)
3 cups Progresso unsalted chicken stock (from 32-oz carton)
3 boneless skinless chicken breasts, cut into bite-size pieces
1 package (1 oz) Old El Paso taco seasoning mix
4 corn tortillas (6 inch)
1 tbsp vegetable oil
1/4 tsp salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Chopped cilantro, if desired
Diced avocado, if desired
Method:
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.
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.
When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.
2 cups frozen whole kernel sweet corn
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (8 oz) Muir Glen organic tomato sauce
2 cans (4.5 oz each) Old El Paso chopped green chiles, undrained
1 medium onion, diced (1/2 cup)
3 cups Progresso unsalted chicken stock (from 32-oz carton)
3 boneless skinless chicken breasts, cut into bite-size pieces
1 package (1 oz) Old El Paso taco seasoning mix
4 corn tortillas (6 inch)
1 tbsp vegetable oil
1/4 tsp salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Chopped cilantro, if desired
Diced avocado, if desired
Method:
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.
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.
When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.
