Slow-Cooker Mexican Fire Roasted Tomato-Chicken Soup Recipe - BettyCrocker.com

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 carton (32 oz) Progresso™ chicken broth (4 cups)
• 2 cups frozen corn (from 12-oz bag)
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 sweet red bell pepper, chopped
• 1 medium onion, chopped (1/2 cup)
• 9 soft corn tortillas (6 inch), cut into 1/2-inch-wide strips
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons vegetable oil
• Lime wedges, if desired
• Chopped avocado, if desired