Creamy Chicken Tortilla Soup

Recipe from Campbell's
Recipe from Campbell's
Ingredients
  • 1   small red pepper, chopped (about 1/2 cup)
  • 1   small tomato, diced (about 1/2 cup)
  • 1  8 3/4 ounce can whole kernel corn, drained
  • 1/2  pound skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1  10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 1/2  cups water
  • 1   teaspoon ground cumin
  • 1/2  teaspoon ground coriander
  • 1/2  teaspoon garlic powder
  • 1/2  teaspoon chili powder
  • 1  4  ounce can chopped green chiles
  • 1/4  teaspoon chopped jalapeno pepper (optional)
  • 2   corn tortillas (6-inch), cut into strips
  • 1/2  cup shredded Cheddar cheese
  • 1/4  cup chopped fresh cilantro leaves
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Directions
1. 
Stir the pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
2. 
Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeno pepper, if desired, in a small bowl. Pour over the chicken mixture.
3. 
Cover and cook on LOW for 4 to 5 hours* or until the chicken is cooked through.
4. 
Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.
5. 
*Or on HIGH for 2 to 2 1/2 hours.
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