Campbell's Slow Cooker Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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 pieces2 cups frozen whole kernel corn 1 can (about 15 ounces) black beans, rinsed and drained1 soup can water 1 teaspoon ground cumin 4 corn tortillas (6-inch), cut into strips1 cup shredded Cheddar cheese (about 4 ounces)1/3 cup chopped fresh cilantro leaves
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.
Serving Size: makes 6 about 1/2c each
Number of Servings: 6
Recipe submitted by SparkPeople user DEEPWATERS80.
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.
Serving Size: makes 6 about 1/2c each
Number of Servings: 6
Recipe submitted by SparkPeople user DEEPWATERS80.
Nutritional Info Amount Per Serving
- Calories: 361.3
- Total Fat: 13.3 g
- Cholesterol: 64.6 mg
- Sodium: 1,408.0 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 5.8 g
- Protein: 28.9 g
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