If making a homemade dinner is on your to-do list, this recipe for Slow Cooker Chicken Tortilla Soup will help you get it done. If you have a package of chicken and no time to prep, this recipe is for you. Just add everything to the cooker (including the raw chicken), set it and walk away. If you're really pressed for time, you can add the chicken breasts whole and just shred them in the pot at the end (add another hour or so to the cook time if you do). The best part, though, is the taste. Unlike most chicken tortilla soups, this one has a rich, creamy broth thanks to the condensed cream of chicken soup, making it more indulgent and comforting then the rest. Try this Slow Cooker Chicken Tortilla Soup soon- you'll love it!
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 cup Pace® Picante Sauce
- 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 8 ounces frozen whole kernel corn (about 2 cups)
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 1/3 cups water
- 1 teaspoon ground cumin
- 4 corn tortilla (6-inch), cut into strips
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1/3 cup chopped cilantro
Instructions
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Tips
- Try topping with crispy tortilla strips (or crumbled tortilla chips) instead of adding the tortillas to the soup!
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Step 1
Season the chicken with salt and pepper. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
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Step 2
Cover and cook on LOW for 4 to 5 hours or until the chicken is done.
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Step 3
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
