This has to be one of my favorite soups to make, because it is super easy to make and it's a crockpot recipe. I know when I make this recipe and come home and smell the aroma of all the ingredients it seems to just warm me up before I've even eaten a bite.

I found this recipe by chance when I was looking for some quick ideas for meals that I could make with my crockpot and came across this one from the Campbell's Soup website. I change this recipe up a bit sometimes and use rotisserie chicken or I buy canned chicken (like with tuna) and flake the chicken into all the other ingredients. To me that's part of the fun in trying new recipes and finding a way to make them your own. This recipe serves six. The recipe is as follows:
What You'll Need
-
1 cup Pace® Picante Sauce
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2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
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1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
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2 cups frozen whole kernel corn
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1 can (about 15 ounces) black beans, rinsed and drained
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1 soup can water
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1 teaspoon ground cumin
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4 corn tortillas (6-inch), cut into strips
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1 cup shredded Cheddar cheese (about 4 ounces)
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1/3 cup chopped fresh cilantro leaves
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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.
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