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Crockpot Chicken Tortilla Soup

20 Mar

This has been one of mom’s favorite recipes so far for the crock pot.  She continues to love these crock pot meals and I try some new ones each week.  This is a keeper.

1 cup Pace picante sauce

2 cans cream of chicken soup

1 pound skinless, boneless chicken breasts, cut into small pieces

2 cups frozen corn

1 can black beans rinsed and drained

1 soup can water

1 tsp cumin

4 corn tortillas cut into strips

1 cup shredded cheddar cheese

1/3 cup fresh cilantro

Stir the picante sauce, soup, chicken, corn, beans, water and cumin together and place in crock pot.  Cook on low for 4-5 hours. Stir in tortillas, cheese and cilantro.  Cover and cook for 15 minutes.  Serve with additional cheese, avocado or sour cream if desired.  Like with the other meals I freeze the first ingredients and then have the other ingredients ready to add at the end.

 
1 Comment

Posted by on March 20, 2012 in Crockpot Dinners

 

One response to “Crockpot Chicken Tortilla Soup

  1. Rodney Anderton

    May 1, 2012 at 10:59 pm

    All of the frozen crock pot meals are great. They are a big help on weekends. Thanks for preparing them and all the help with Mom……

     

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