slow cooker chicken tortilla soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 20 min
Cook time: 4 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup(s) picante sauce; 2 can(s) (10 3/4 oz) condensed cream of chicken soup; 1 pound(s) skinless, boneless chicken breasts, cut into 1/2 inch pieces; 2 cup(s) frozen whole kernal corn; 1 can(s) black beans, rinsed and drained; 1 - soup can of water; 1 teaspoon(s) ground cumin; 4 - corn tortillas (6 inch) cut into strips; 1 cup(s) shredded cheddar cheese; 1/3 cup(s) chopped fresh cilantro leaves

71 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Nov 9, 2014

Cooler temperatures means soup is on the menu. This is easy and good. Love the freedom of the slow cooker.

Rate

prep time 20 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

1 cup picante sauce
2 cans (10 3/4 oz) condensed cream of chicken soup
1 pound skinless, boneless chicken breasts, cut into 1/2 inch pieces
2 cups frozen whole kernal corn
1 can black beans, rinsed and drained
1 - soup can of water
1 teaspoon ground cumin
4 - corn tortillas (6 inch) cut into strips
1 cup shredded cheddar cheese
1/3 cup chopped fresh cilantro leaves

How To Make slow cooker chicken tortilla soup

Step 1

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4 quart slow cooker. Cover and cook on Low for 4-5 hours or until the chicken is cooked through.

Step 2

Stir the tortilla strips, cheese and cilantro into the cooker, cover and cook for 15 minutes. Serve with additional cheese, if desired
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