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Ingredients
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    1   
    small red pepper, chopped (about 1/2 cup)
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    1   
    small tomato, diced (about 1/2 cup)
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    1  8 3/4 ounce can 
    whole kernel corn, drained
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    1/2  pound 
    skinless, boneless chicken breast, cut into 1/2-inch pieces
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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    1 1/2  cups 
    water
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    1   teaspoon 
    ground cumin
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    1/2  teaspoon 
    ground coriander
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    1/2  teaspoon 
    garlic powder
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    1/2  teaspoon 
    chili powder
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    1  4  ounce can 
    chopped green chiles
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    1/4  teaspoon 
    chopped jalapeno pepper (optional)
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    2   
    corn tortillas (6-inch), cut into strips
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    1/2  cup 
    shredded Cheddar cheese
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    1/4  cup 
    chopped fresh cilantro leaves

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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