There are so many ways to make Chicken Tortilla Soup, but what we love about this recipe is the ultimate ease of using the slow cooker and the creamy texture you get from using cream of chicken soup. This easy recipe for Slow Cooker Chicken Tortilla Soup combines simple, on-hand ingredients and some fresh toppings to create a comforting, hearty soup that is perfect for a weeknight dinner as well as for parties and gatherings.
cup Pace® Picante Sauce
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
pounds skinless, boneless chicken breast halves, cut into 1/2-inch pieces
cups frozen whole kernel corn
can (about 15 ounces) black beans, rinsed and drained
teaspoon ground cumin
corn tortilla (6-inch), cut into strips
cup shredded Cheddar cheese (about 4 ounces)
cup chopped cilantro
Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.