Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips

INGREDIENTS

1 lb

Chicken thighs, boneless skinless

2 cans

each) diced tomatoes with green chilies

2 tbsp

Cilantro, fresh

1 cup

Corn, frozen

1/2 cup

Green bell pepper

Onion, chopped (1 cup), large

1 tsp

Oregano, dried leaves

Sweet potatoes, peeled, cut into 1-inch pieces (2 cups), medium

1 3/4 cups

Progresso chicken broth

1/2 tsp

Cumin, ground

Corn tortillas (5 or 6 inch), yellow or blue