1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves
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 the chicken is cooked through.
3.Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
•Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.
Note: I added one diced onion, 1 tablespoon minced garlic and 1 can diced green chilies as we like the extra "kick" You can also substitute one can of nacho cheese soup for one of the cream of chicken if you like a more cheesey taste.