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

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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.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.
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RID#50414

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