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Creamy Chicken Tortilla Soup Recipe

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This recipe for Creamy Chicken Tortilla Soup is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Pace Thick & Chunky Salsa,
2 cans (10 1/4 ounce each) Campbell's Condensed Cream of Chicken Soup,
1 lb skinless, boneless chicken breasts, cut into 1/2-inch pieces,
2 cups frozen whole kernel corn,
1 can (~15 ounces) black beans, rinsed and drained,
1 soup can of water,
1 teaspoon ground cumin,
4 corn tortillas (6-inch), cut into strips,
1 cup shredded Cheddar cheese (~ 4 ounces),

if desired: 1/3 cup chopped fresh cilantro leaves
Directions:
Directions:
1. Stir the salsa, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
2. Cover and cook on LOW for 4-5 hours* or until the chicken is cooked through.
3. Stir the tortillas, 1 cup of the cheese and cilantro into the
cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

* Or on HIGH for 2 - 2 1/2 hours.
Personal Notes:
Personal Notes:
Makes 6 Servings
15 min. Prep
Cook 4-5 hours, +15minutes
~Great with cheesy bread!~

 

 

 

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