1 lb boneless skinless chicken thighs, cut into 1-inch pieces

2 medium dark-orange sweet potatoes, peeled, cut into 1-inch pieces (2 cups)

1 large onion, chopped (1 cup)

2 cans (14.5 oz each) diced tomatoes with green chilies, undrained

1 can (14 oz) chicken broth 1 teaspoon dried oregano leaves Vfc teaspoon ground cumin

1 cup Green Giant" Niblets* frozen whole kernel corn

1/2 cup chopped green bell pepper

2 tablespoons chopped fresh cilantro

BAKED TORTILLA STRIPS 8 yellow or blue corn tortillas (5 or 6 inch)

1. In 31/?- to 4-quart slow cooker, mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin. Cover: cook on Low heat setting 7 to 8 hours.

2. Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.

3. Meanwhile, heat oven to 450 F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool.

4. Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Nutrition Information Per Serving:

1 SERVING: Calories 310 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g; Trans Fat Og); Cholesterol 45mg; Sodium 750mg; Total Carbohydrate 37g (Dietary Fiber 6g; Sugars 11g); Protein 23g % Daily Value: Vitamin A150%; Vitamin C 25%; Calcium 10%; Iron 15% Exchanges: 2 Starch, 1V4 Vegetable, 2 Lean Meat

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