Cream of Chicken Soup and Pace® Salsa come together to create a creamy Southwest style sauce that turns cooked chicken into something pretty special. Black beans, corn, tortillas and cheese make this one dish dinner even better. With only 10 minutes of prep, everyone’s sure to love this, even the cook! Why not make two and freeze one for another night. Click on “recipes tips” below to see how.
cost per recipe: $8.21
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoon chili powder
teaspoon garlic powder
cup Pace® Chunky Salsa
cup rinsed, drained, canned black beans
can (about 15 ounces) whole kernel corn, drained
cups cubed cooked chicken
flour tortilla (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
cup shredded Cheddar cheese
Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.