Southwest Chicken Soup with Baked Tortilla Strips

Name: Southwest Chicken Soup with Baked Tortilla Strips
Yield: 6
Ingredients: 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 3/4 cups Progresso® chicken broth (from 32-oz carton); 1 teaspoon dried oregano leaves; 1/2 teaspoon ground cumin; 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn; 1/2 cup chopped green bell pepper; 2 tablespoons chopped fresh cilantro; 8 yellow or blue corn tortillas (5 or 6 inch)

Southwest Chicken Soup with Baked Tortilla Strips was pinched from <a href="http://www.pillsbury.com/recipes/southwest-chicken-soup-with-baked-tortilla-strips/775b72f1-7275-433a-a60c-ba85582006a4" target="_blank">www.pillsbury.com.</a>

"Enjoy dinner with baked tortilla strips and slow-cooked chicken soup made using Progresso® chicken broth and Green Giant® Valley Fresh Steamers™ Niblets® corn...."

INGREDIENTS

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

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

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1 large onion, chopped (1 cup)

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

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1 3/4 cups Progresso® chicken broth (from 32-oz carton)

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1 teaspoon dried oregano leaves

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1/2 teaspoon ground cumin

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1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

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1/2 cup chopped green bell pepper

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2 tablespoons chopped fresh cilantro

•

8 yellow or blue corn tortillas (5 or 6 inch)

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