1 (16-oz.) jar Pace Picante SauceDirections:
2 cans Campbell's Condensed Cream of Chicken Soup1.5-lbs. skinless, boneless chicken breasts, cut into 1/2-inch pieces1 (16-oz.) bag frozen whole kernel corn1 (15-oz.) cans black beans, rinsed and drained3 soup cans of water2 teaspoons ground cumin6 corn tortillas (6-inch), cut into thin strips1 cup shredded cheddar cheese1/3 cup fresh cilantro, choppedadditional shredded cheddar cheese for topping (optional)sour cream for topping (optional)
- Stir together picante sauce, soup, chicken, corn, beans, water and cumin in a 5-qt. or larger slow cooker.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours, until chicken is cooked through.
- Stir the tortillas and cheese into the soup and cook for an additional 15 minutes. Stir in cilantro right before serving.
- Serve with additional shredded cheddar cheese and sour cream for topping.