Slow Cooker Chicken Tortilla Soup
Prep Time: 15 min Total: 4hrs 30min Serves: 6
1 cup Pace® Picante Sauce
2 cans (10 ¾ ounces each) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 ¼ pounds skinless, boneless chicken breast halves, cut into ½ -inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) canned black beans, rinsed and drained
1 1/3 cup water
1 teaspoon ground cumin
4 corn tortillas (6 inch) cut into strips
1 cup shredded Cheddar Cheese (about 4 ounces)
1/3 cup chopped cilantro
1 Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
2 Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
3 Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
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