Chicken Tortilla Soup

Ingredients:

1 (16-oz.) jar Pace Picante Sauce

2 cans Campbell's Condensed Cream of Chicken Soup

1½ lbs. skinless, boneless chicken breasts, cut into ½-inch pieces

1 (16-oz.) bag frozen whole kernel corn

1 (15-oz.) cans black beans, rinsed and drained

3 soup cans of water

2 t. ground cumin

6 corn tortillas (6-inch), cut into thin strips

1 C. shredded cheddar cheese

⅓ C, fresh cilantro, chopped

Additional shredded cheddar cheese for topping (optional)

Sour cream for topping (optional)

Directions:

1. Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-quart. or larger slow cooker.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2½ hours, until chicken is cooked through.
3. Stir the tortillas and cheese into the soup and cook for an additional 15 minutes. 
4. Stir in cilantro right before serving.
5. Serve with additional shredded cheddar cheese and sour cream for topping.