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Slow Cooker Chicken Tortilla Soup

Course Soup
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 6

Ingredients

  • 1 cup Pace Picante Sauce I used hot
  • 2 cans 10 3/4 oz each Campbell's Condensed Cream of Chicken Soup
  • 1 can black beans rinsed, drained
  • 1 pound skinless boneless chicken breasts, cut into 1/2-inch pieces
  • 2 cups frozen whole kernel corn
  • 1 soup can water
  • 1 tsp ground cumin
  • 4 corn tortillas 6-inch, cut into strips
  • 1 cup shredded Cheddar cheese
  • 1/3 cup chopped fresh cilantro leaves

Instructions

  1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
  2. Cover and cook on low for 4 to 5 hours or until chicken is cooked through.
  3. Stir the tortillas, cheese and cilantro into the slow cooker. Cover and cook for 15 minutes. Top with cheese and additional cilantro, if desired

Recipe Notes

Time-Saver: Cook on high for 2 to 2 1/2 hours