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!
cup Pace® Picante Sauce - Medium
cans 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.