1 lb boneless skinless chicken breasts
1 medium onion, finely chopped (1/2 cup)
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso mild enchilada sauce
1 can (4.5 oz) Old El Paso chopped green chiles
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 cup Green Giant Valley Fresh Steamers Extra Sweet Niblets frozen corn (from 12-oz bag), thawed
3 teaspoons dried minced garlic
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
2. Cover; cook on Low heat setting 6 to 7 hours.
3. Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.
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