Recipe from Campbell's
4 hrs 10 mins
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
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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