Last night I made Chicken Tortilla Soup and it was amazing!!
By far one of my favorite soup's ever!! So, naturally, I wanted to share the recipe with the world... or whoever reads my blog!
1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves
- Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
- Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
- Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
You can also find this recipe at the Campbell's Kitchen Website.
Once I got everything in the Crockpot it didn't seem like very much soup... and I wanted leftovers! So I added 2 extra cans of water, and some tomato juice (1-2 cups)... this gave me a larger mass of food and it also made it more soup like... the recipe called it "creamy", but mine was just plain thick, which isn't a bad thing, just not what I was going for! Also, instead of using corn tortilla's I used flour and instead of using pace picante sauce, I used salsa ... again, just a preference/what I had on hand thing. The family loved it, even the kids! It's really good by itself or as a chip dip if you're not into soups!
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