Slow cooked creamy chicken tortilla soup

This ultra - flavorful soup is worth the wait.....the slow cooker makes it easy.

Category: Soups, Stews and Chili

Cuisine: not set

☆☆☆☆☆

3 reviews

Ready in 4 hours 15 minutes

by viki_skidmorefoust

Ingredients

1 Cup

2 Cans (10 3/4 each) Campbell's cream of chicken soup

1 pound Cut into 1/2 inch pieces

2 Cups

1 Can (15 ounces) Black beans Rinsed and drained

1 Soup can Water

1 teaspoon

4 Cut into strips

1/3 Cup chopped Fresh Cilantro

1 Cup shredded cheese (4 ounces)

Directions

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 chicken is cooked through. Stir in tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired. Time Saving. You may cook on high for 2 to 2 1/2 hours.

Reviews

☆☆☆☆☆

We loved it - even better than regular chicken tortilla soup. It’s heartier. We like our Mexican food spicy, so I used hot picante. Perfect! Also, by using 1/2 the cheese, one serving equals only 5 points.

Awflight

☆☆☆☆

Very filling and easy- but, a little bland for us. Added a little hot sauce for an easy fix. Thanks so much for posting!

Czwhiz

☆☆☆☆☆

I have been making this for about a year now. Very easy and good!!!!

viki_skidmorefoust

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