Slow Cooker Chicken Chile Tortilla Soup

Spice up your day with a bowl of this warm and wonderful soup that slow cooks for hours to blend many favorite Southwestern ingredients.

At a glance

Prep

35 min.

Total

5 hr. 5 min.

Serves

Servings: about 1 cup each

Cook: 4 hr. 30 min.

Made With

Campbell's® Condensed Cream of Chicken Soup

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Ingredients & Instructions
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Notes

What You'll Need

1 small red pepper, chopped (about 1/2 cup)
1 small tomato, diced (about 1/2 cup)
1 can (8 3/4 ounces) whole kernel corn, drained
1/2 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 can (about 4 ounces) chopped green chiles
1/4 teaspoon seeded chopped jalapeño pepper
2 corn tortillas (6-inch), cut into strips
1/2 cup shredded Cheddar cheese
1/4 cup chopped fresh cilantro leaves

How to Make It

1
Stir the red pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
2
Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeño pepper, if desired, in a small bowl. Stir the soup mixture in the cooker.
3
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
4
Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.