Slow Cooker Chicken Tortilla Soup
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.
Ingredients
1 cup Pace® Picante Sauce
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.25 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
1.333 cups water
1 teaspoon ground cumin
4 corn tortilla (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
0.333 cup chopped cilantro
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.25 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
1.333 cups water
1 teaspoon ground cumin
4 corn tortilla (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
0.333 cup chopped cilantro
Instructions
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.
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.
Slow Cooker Chicken Tortilla Soup
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...
Directions
Print
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.
Ingredients
1 cup Pace® Picante Sauce2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.25 pounds skinless, boneless chicken breast halves, cut into 1/2-inch pieces2 cups frozen whole kernel corn1 can (about 15 ounces) black beans, rinsed and drained1.333 cups water1 teaspoon ground cumin4 corn tortilla (6-inch), cut into strips1 cup shredded Cheddar cheese (about 4 ounces)0.333 cup chopped cilantro
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