Slow Cooker Chicken Tortilla Soup

Campbell's Slow Cooker Chicken Tortilla Soup Recipe

This ultra-flavorful soup is worth the wait...the slow cooker makes it easy, and the savory combination of chicken, beans, corn and picante sauce makes it absolutely delicious!

At a glance

Prep

15 min.

Total

4 hr. 30 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 4 hr. 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

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

How to Make It

  • 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.

Full Screen View

  • Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#50414

Your Recently Viewed Recipes