Slow-Cooker Chicken Tortilla Soup

bettycrocker.com

Stephanie

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts

¾ teaspoon salt

½ teaspoon pepper

2 cups water

1 ½ cups Progresso™ chicken broth (from 32-oz carton)

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (11 oz) whole kernel corn, red and green peppers, drained

1 can (10 oz) Old El Paso™ enchilada sauce

1 large onion, chopped (1 cup)

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 teaspoon chili powder

½ cup chopped fresh cilantro

4 cups tortilla chips, coarsely crushed

½ cup sour cream

Directions at bettycrocker.com

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