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Slow Cooker Chicken Tortilla Soup


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Rate this recipe 4.2/5 (38 Votes)


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



Step 1

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.

* Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.

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