Slow Cooker Chicken Tortilla Soup for Four
This slow cooker chicken tortilla soup recipe for Slow Cooker Chicken Tortilla Soup for Four is a hearty and delicious slow cooker recipe, no matter the time of year. Chopped red peppers, tomatoes, corn, and chicken make it chunky, while Cheddar cheese and cream of chicken soup make it creamy. When the soup is ready, stir in tortillas, cheese and cilantro for a colorful and flavorful presentation.
Serves4
Preparation Time35 min
Slow Cooker Time LOW5 hr
Cooking Vessel Size3 1/2-quart slow cooker
Ingredients
- 1 small red pepper, chopped (about 1/2 cup)
- 1 small tomato, diced (about 1/2 cup)
- 1 (8-3/4-ounce) can whole kernel corn, drained
- 1/2 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 1 (10-3/4-ounce) can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 1/2 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 can (about 4 ounces) chopped green chiles
- 1/4 teaspoon seeded chopped jalapeo pepper
- 2 corn tortillas (6-inch), cut into strips
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chopped fresh cilantro leaves
Instructions
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Stir the red pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
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Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeo pepper, if desired, in a small bowl. Stir the soup mixture in the cooker.
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Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
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Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.
