Sunday, October 9, 2011

Creamy chicken tortilla soup


You will need:

1 cup salsa
2 cans 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 salsa, 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.

1 comment:

javajill said...

This recipe might just push me towards getting a slow cooker.