Campbell's Slow Cooker Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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: 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARGOTB822.
1 cup Pace® Picante Sauce2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces2 cups frozen whole kernel corn1 can (about 15 ounces) black beans, rinsed and drained1 soup can water1 teaspoon ground cumin4 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: 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user MARGOTB822.
Nutritional Info Amount Per Serving
- Calories: 492.2
- Total Fat: 15.9 g
- Cholesterol: 80.9 mg
- Sodium: 945.0 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 10.5 g
- Protein: 35.8 g
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