More bites for your budget
Slow Cooker Chicken Tortilla Soup
No time to prep dinner? This recipe is for you! Just place all the ingredients (raw chicken included!) in a slow cooker— set it and walk away!
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 cup Pace® Picante Sauce
- 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 8 ounces frozen whole kernel corn (about 2 cups)
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 1/3 cups water
- 1 teaspoon ground cumin
- 4 corn tortilla (6-inch), cut into strips
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1/3 cup chopped cilantro
Instructions
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Tips
- Try topping with crispy tortilla strips (or crumbled tortilla chips) instead of adding the tortillas to the soup!
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Step 1
Season the chicken with salt and pepper. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
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Step 2
Cover and cook on LOW for 4 to 5 hours or until the chicken is done.
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Step 3
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
Made With
Picante Sauce, Medium
Cream of Chicken Soup
98% Fat Free Cream of Chicken Soup
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.