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Creamy Chicken Tortilla Soup




Source of Recipe


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List of Ingredients




1 cup Thick & Chunky Salsa

2 cans Cream of Chicken Soup

1 lb skinless, boneless chicken breasts, cut into ½ inch pieces

2 cups frozen whole kernel corn

1 can (15 oz) black beans, rinsed and drained

1 soup can water

1 tsp ground cumin

4 corn tortillas (6 inch), cut into strips

1 cup shredded Cheddar Cheese

1/3 cup chopped fresh cilantro leaves

Recipe



Stir the salsa, soup, chicken, corn, beans, water and cumin in a 4 quart slow cooker. Cover and cook on Low for 4 to 5 hours or until the chicken is cooked through. Stir the tortillas, cheese and cilantro into the cooker. Serve with additional cheese if desired.