1 can (15 oz) Progresso chick peas, drained, rinsed
1 can (4.5 oz) Old El Paso chopped green chilies
3/4 cup salsa verde
2 cans (14 oz each) chicken broth
1 tsp dried oregano leaves
1 tsp ground cumin
1/2 tsp ground red pepper (cayenne)
2 tomatoes, seeded, shopped
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 5-7 hours or until juice of chicken is clear when center of thickest part is cut (180 degree). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.
Per Serving-
Calories 330, total fat 9g, cholesterol 45mg, sodium 1160mg, total carbohydrate 37g, protein 26g.
Originally Submitted
10/18/2010
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You can add this Slow-Cooked Chicken Tortilla Soup recipe to your own private DesktopCookbook.
