southwest chicken tortilla soup

1  lb.		boneless skinless chicken thighs, cut into 1-inch pieces
2  cups		2 medium dark-orange sweet potatoes, peeled, cut into 1-inch
1  cup		large onion, chopped
28  ounces		diced tomatoes, undrained
32  ounces		cups Progresso® chicken broth
2  teaspoons		dried oregano leaves
1  teaspoon		ground cumin 1 cup Green Giant® Niblets® whole kernel corn (drained) or frozen corn
1/2  cup		chopped green bell pepper
2  tablespoons		chopped fresh cilantro
8		yellow or blue corn tortillas (5 or 6 inch)

Tip: Click on the ingredient links to learn the nutritional information for all the southwest chicken tortilla soup ingredients. The serving size for any ingredient in southwest chicken tortilla soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 In 3 1/2- 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.