Slow Cooker Chicken Chile Tortilla Soup
Spice up your day with a bowl of this warm and wonderful soup that slow cooks for hours to blend many favorite Southwestern ingredients.
Ingredients
1 small red bell pepper, chopped (about 1/2 cup)1 small tomato, diced (about 1/2 cup)1 can (8 3/4 ounces) whole kernel corn, drained0.5 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups water1 teaspoon cumin0.5 teaspoon ground coriander0.5 teaspoon garlic powder0.5 teaspoon chili powder1 can (about 4 ounces) chopped green chiles0.25 teaspoon seeded chopped jalapeño pepper2 corn tortilla (6-inch), cut into strips0.5 cup shredded Cheddar cheese0.25 cup chopped cilantro
Instructions
Stir the red 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 jalapeño pepper, if desired, in a small bowl. Stir the soup mixture in the cooker.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.
Slow Cooker Chicken Chile Tortilla Soup
Spice up your day with a bowl of this warm and wonderful soup that slow cooks for hours to blend many favorite Southwestern ingredients.
Directions
Print
Stir the red 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 jalapeño pepper, if desired, in a small bowl. Stir the soup mixture in the cooker.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.
Ingredients
1 small red bell pepper, chopped (about 1/2 cup)1 small tomato, diced (about 1/2 cup)1 can (8 3/4 ounces) whole kernel corn, drained0.5 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups water1 teaspoon cumin0.5 teaspoon ground coriander0.5 teaspoon garlic powder0.5 teaspoon chili powder1 can (about 4 ounces) chopped green chiles0.25 teaspoon seeded chopped jalapeño pepper2 corn tortilla (6-inch), cut into strips0.5 cup shredded Cheddar cheese0.25 cup chopped cilantro
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