Creamy Chicken Tortilla Soup
Recipe from Campbell's


Creamy Chicken Tortilla Soup

by 4  people

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Servings: 4
Prep Time: 10 mins
Total Time: 4 hrs 10 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken Soup, Chicken Tortilla Soup, Mexican Chicken Soup, Mexican Tortilla Soups, Tortilla Soup
 
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Ingredients
  • 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  can
    (8 3/4 ounces) whole kernel corn, drained
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  • 1/2  lb.
    skinless, boneless chicken breast, cut into 1/2-inch pieces
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  • 1  can
    (10 3/4 ounces) 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  tsp.
    ground cumin
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  • 1/2  tsp.
    ground coriander
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  • 1/2  tsp.
    garlic powder
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  • 1/2  tsp.
    chili powder
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  • 1  can
    (about 4 ounces) chopped green chiles
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  • 1/4  tsp.
    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
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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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