Chicken Tortilla Soup

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
• 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

How to Make It

1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
   
2. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
   
3. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.