Slow Cooker Chicken Tortilla Soup

By CJKK

Ingredients

• 1 C. Pace® Picante Sauce
• 2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Chicken Soup
• 1 lb. skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 2 C. frozen whole kernel corn
• 1 can (about 15 oz.) black beans, rinsed and drained
• 1 soup can water
• 1 tsp. ground cumin
• 4 corn tortillas (6-inch), cut into strips
• 1 C. shredded Cheddar cheese (about 4 ounces)
• 1/3 C. chopped fresh cilantro leaves

Preparation

Step 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.