Slow Cooker Chicken Tortilla Soup
This ultra-flavorful soup is worth the wait...the slow cooker makes it easy, and the savory combination of chicken, beans, corn and picante sauce makes it absolutely delicious!
serves
6
people
Ingredients
-
1
cup Pace® Picante Sauce - Medium
-
2
cans Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
-
1 1/4
pounds skinless, boneless chicken breast halves, cut into 1/2-inch pieces
-
2
cups frozen whole kernel corn
-
1
can (about 15 ounces) black beans, rinsed and drained
-
1 1/3
cups water
-
1
teaspoon ground cumin
-
4
corn tortilla (6-inch), cut into strips
-
1
cup shredded Cheddar cheese (about 4 ounces)
-
1/3
cup chopped cilantro
How to Make It
Step 1
Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
Step 2
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
Step 3
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
Recipe Tips
- Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.
