Tuesday, March 12, 2013

Chicken Tortilla Soup - Crockpot Recipe

1 (16-oz.) jar Pace Picante Sauce
2 cans Campbell's Condensed Cream of Chicken Soup
1.5 lbs. skinless, boneless chicken breasts, cut into 1/2-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 teaspoons ground cumin
6 corn tortillas (6-inch), cut into thin strips
1 C. shredded cheddar cheese
1/3 C, fresh cilantro, chopped
Additional shredded cheddar cheese for topping (optional)
Sour cream for topping (optional)
  1. Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-qt. or larger slow cooker.
  2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 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. 

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