I found this on CampbellsKitchen.com the other day and decided to try it out. I'm a sucker for any type of soup during the winter months. It was absolutely delicious- definitely a crowd pleaser!
1 cup Pace Picante sauce
2 cans cream of chicken soup
1 pound chicken breasts, cut into small pieces
2 cups frozen whole kernel corn
1 can black beans, rinsed and drained
1 soup can water
1 tsp. ground cumin
4 corn tortillas (6 inch), cut into strips
1 cup shredded Cheddar cheese
1/3 cup chopped fresh cilantro
1. Stir the Picante sauce, soup, chicken, corn, beans, water and cumin in a slow cooker.
2. Cover and cook on low for 4-5 hours or until the chicken is cooked through.
3. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes.
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