Creamy Chicken Tortilla Soup
Recipe from Campbell's

Creamy Chicken Tortilla Soup

by 7  people

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  • 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 
  • 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
Stir the pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
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.
Cover and cook on LOW for 4 to 5 hours* or until the chicken is cooked through.
Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.
*Or on HIGH for 2 to 2 1/2 hours.
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