1 to 2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 cup Pace Picante Sauce (Mild, Medium, or Hot...pick your heat)
1 (10.75oz) can Cream of Chicken Soup
1 soup can of water
2 cups frozen whole kernel corn
1 (14.5oz) can black beans, drained and rinsed
1/2 cup light sour cream
1 cup shredded cheddar or colby jack cheese
1/3 cup chopped fresh cilantro leaves
Tortilla Chips, to crush on top
Extra cheese & sour cream (optional)
Instructions
In a large nonstick stock pot, heat olive oil and add cubed
chicken. Season with cumin, garlic powder, and salt. Brown
chicken and cook until no longer pink inside.
Add picante sauce, cream of chicken soup, water, corn, and
beans. Stir and bring to a boil. Reduce heat to simmer and
allow to cook for 10 minutes.
Turn off heat and add sour cream cheese, and cilantro. Stir until
incorporated.
Serve with extra cheese, sour cream, and crushed tortilla chips
on top.
To make in a crock pot omit EVOO. Place chicken cubes, spices,
picante sauce, cream of chicken soup, water, corn, and beans in
crock pot and stir. Cook on low for 4 to 5 hours or high for 2 to
3 hours or until the chicken is cooked through. Stir in sour
cream, cheese, and cilantro. Cover and let cook an additional 15
minutes. Serve with crushed tortilla chips.
Originally Submitted
4/7/2013
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