Sopa de tortilla con pollo

Ingredientes

• 1 lb boneless skinless chicken breasts
• 2 1/2 cups from 1 carton (32 oz) Progresso™ Reduced-Sodium Chicken Broth
• 1 can (14.5 oz) Muir Glen™ Organic Petite Diced Tomatoes, undrained
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1/2 cup frozen corn
• 1/2 cup finely chopped onion
• 2 teaspoons finely chopped garlic
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 3 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese
• Sliced jalapeño chiles
• 1 container (7 oz) Old El Paso™ Crema Mexicana
• Chopped fresh cilantro leaves
• Lime wedges

Preparación

1. 1

   Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in slow cooker. Add remaining Soup ingredients to slow cooker; stir.

2. 2

   Cover; cook on Low heat setting 5 to 6 hours or until chicken is tender.

3. 3

   Meanwhile, heat oven to 350°F.

4. 4

   Brush 1 teaspoon vegetable oil over both sides of tortillas. Cut tortilla in half, then cut each half crosswise into 1/2-inch strips. Place single layer on ungreased large cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.

5. 5

   Transfer chicken to cutting board; shred with two forks. Return to slow cooker, and stir.

6. 6

   To serve, ladle soup into bowls. Top each serving with Tortilla Strips and Toppings, as desired.