Creamy Chicken Tortilla Soup for those cold days
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.
RECIPE TIPS
•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.