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Slow Cooker Chicken Tortilla Soup
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Salads - Soups - Sidedishes
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None
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| Servings |
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6
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| Preptime |
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5 minutes
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Ingredients |
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1 cup Pace Picante Sauce
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2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup
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1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
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2 cups frozen whole kernel corn
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1 can (about 15 ounces) black beans, rinsed and drained
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1 soup can water
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1 teaspoon ground cumin
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4 corn tortillas (6-inch), cut into strips
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1 cup shredded Cheddar cheese (about 4 ounces)
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1/3 cup chopped fresh cilantro leaves
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Instructions |
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Stir the picante sauce, soup, chicken, corn, beans, water and cumin
in a 4-quart slow cooker.
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Cover and cook on LOW for 4 to 5 hours or until the chicken is
cooked through.
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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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Originally Submitted
3/25/2013
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0 Out of 5 from
0 reviews
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